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Creamy Roasted Butternut Squash Soup with Maple Croutons

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This creamy roasted butternut squash soup is a cozy fall comfort food, featuring deeply caramelized squash blended with cream and topped with crunchy maple croutons. It’s easy to make, crowd-pleasing, and perfect for chilly days or festive gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil (for roasting)
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 tablespoon maple syrup (optional)
  • 2 cups day-old bread, cubed (about 4 oz; sourdough or French bread preferred)
  • 2 tablespoons olive oil (for croutons)
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon salt (for croutons)
  • 1/4 teaspoon ground cinnamon (for croutons)
  • Chopped fresh parsley (optional garnish)
  • Pepitas (roasted pumpkin seeds, optional garnish)
  • Extra drizzle of cream or maple syrup (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on a baking sheet.
  3. Roast squash for 30-35 minutes, flipping halfway, until fork-tender and caramelized.
  4. While squash roasts, cube bread and toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Spread on a separate baking sheet.
  5. Bake croutons for the last 12-15 minutes of squash roasting, stirring halfway, until golden and crisp.
  6. Heat a large soup pot or Dutch oven over medium heat. Add 1 tablespoon olive oil, chopped onion, and garlic. Sauté for 5-6 minutes until onion is translucent.
  7. Add roasted squash to the pot. Pour in vegetable broth and water. Stir in cinnamon and nutmeg. Bring to a gentle simmer.
  8. Blend soup using an immersion blender or countertop blender (in batches, venting lid for steam) until silky smooth.
  9. Return soup to pot, stir in heavy cream and maple syrup. Heat gently for 2-3 minutes, then taste and adjust seasoning.
  10. Ladle soup into bowls. Top with maple croutons, parsley, pepitas, and a drizzle of cream or maple syrup if desired. Serve hot.

Notes

For vegan or dairy-free, use coconut cream and vegan bread. For gluten-free, use gluten-free bread or skip croutons. Roasting squash at high heat and not overcrowding the pan is key for flavor. Store croutons separately to keep them crunchy. Adjust soup thickness with more broth or by simmering uncovered. Soup can be made ahead and tastes better the next day.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipes, maple croutons, comfort food, autumn, vegetarian, gluten-free option, easy soup, holiday starter

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