A creamy, comforting butternut squash soup balanced with maple syrup sweetness, warm spices, and topped with crunchy pepitas for texture.

1 medium butternut squash (about 2 lbs), peeled and cubed

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup heavy cream (or coconut milk for vegan)

1/4 cup roasted pepitas (pumpkin seeds)

Salt and pepper, to taste

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Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and lightly caramelized.
While the squash roasts, heat a large pot over medium heat and sauté the chopped onion and garlic for about 5 minutes, until soft and fragrant.
Add the roasted squash to the pot along with the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a gentle boil.
Reduce the heat and let the soup simmer for about 10 minutes.
Use an immersion blender to purée the soup until smooth.
Stir in the heavy cream and season with additional salt and pepper to taste.
Serve warm, topped with roasted pepitas.

Substitute coconut milk for heavy cream to make the soup vegan.

Add cayenne or smoked paprika for extra warmth.

A splash of apple cider vinegar can help balance sweetness.

Adjust broth quantity for a thicker or thinner consistency.

Soup stores well in the refrigerator for up to 3 days.