Easy Butternut Squash Soup with Maple & Cream
Warm up with this creamy butternut squash soup, blended with maple syrup, thyme, and cinnamon. This soup is perfectly cozy, rich, and ready in under 45 minutes, and pairs with all things bread!
Ingredients
- 1 butternut squash
- 1/2 yellow onion
- 1 tsp minced garlic
- 2 tbsp olive oil
- 4 cup vegetable broth
- 1 cup heavy cream
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp thyme
- 2 tsp salt
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 400 degrees F. Cut the butternut squash in half length wise, scoop out the seeds and place on a cookie sheet, add 1/2 yellow onion. Bake for 20 minutes or until softened.
- When the squash is soft, remove from the oven and carefully scoop out of the squash into a high-powered blender along with the onion. Add 1 cup of vegetable broth and 1 tsp minced garlic, blend until smooth.
- Add the pureed squash mixture into a stockpot over medium heat. Add the remaining 3 cups of vegetable broth, 1 cup of heavy whipping cream and all the spices: 1/2 tsp nutmeg, 1 tsp cinnamon, 1 tsp thyme, 2 tsp salt, and 2 tbsp maple syrup. Mix until combined.
- Allow the soup to reach a simmer and allow to simmer for at least 10 minutes for flavors to meld. Serve hot.
Video
Nutrition
Calories: 198kcal Carbohydrates: 18g Protein: 2g Fat: 14g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 34mg Sodium: 1064mg Potassium: 384mg Fiber: 2g Sugar: 7g Vitamin A: 10666IU Vitamin C: 21mg Calcium: 76mg Iron: 1mg