Butternut Squash Soup with Maple and Cinnamon is a creamy, comforting, and subtly sweet soup that perfectly captures the flavors of fall. The natural sweetness of roasted butternut squash pairs beautifully with the warm notes of cinnamon and the rich depth of maple syrup, creating a soup that is both indulgent and nourishing.

This soup is perfect as a starter for holiday meals, a cozy weeknight dinner, or as a make-ahead dish for gatherings. Its silky texture, balanced sweetness, and aromatic spices make it a crowd-pleaser for all ages.

Why I Love This Recipe

I love this recipe because it’s comforting, flavorful, and naturally sweet without being overpowering. The combination of roasted butternut squash, a hint of cinnamon, and pure maple syrup creates a warm and inviting flavor profile that feels cozy and festive.

It’s a recipe that’s simple to make but feels gourmet, perfect for impressing guests or enjoying a quiet night in.

Why It’s a Must-Try Dish

• Seasonal favorite: Perfect for fall and winter with fresh squash.
• Sweet and aromatic: Maple syrup and cinnamon enhance the natural sweetness.
• Silky texture: Smooth, creamy, and comforting.
• Family-friendly: Loved by adults and children alike.
• Versatile: Can be served as a starter, light meal, or paired with a sandwich or salad.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 4–6
• Calories: ~190 kcal per serving
• Course: Soup / Appetizer
• Cuisine: American / Fusion

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 3 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 2 tablespoons pure maple syrup
• Salt and black pepper, to taste
• ½ cup coconut milk or heavy cream (optional, for extra creaminess)
• Fresh herbs for garnish (optional, such as parsley or thyme)
• Toasted pumpkin seeds for garnish (optional)

Cooking Directions

Step 1: Sauté Aromatics

1. Heat olive oil or butter in a large pot over medium heat.
2. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
3. Add garlic and cook for another 1–2 minutes until fragrant.

Step 2: Cook Butternut Squash

1. Add cubed butternut squash, cinnamon, and a pinch of salt.
2. Stir to coat the squash with spices and aromatics.
3. Pour in broth, bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 20–25 minutes until squash is tender.

Step 3: Blend the Soup

1. Use an immersion blender to puree the soup until smooth.
   • Alternatively, carefully transfer soup to a blender in batches.

Step 4: Add Maple and Cream

1. Stir in maple syrup and coconut milk or cream if using.
2. Taste and adjust seasoning with salt, pepper, or extra cinnamon.
3. Heat through for 3–5 minutes.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with fresh herbs, a swirl of cream, or toasted pumpkin seeds if desired.

Step-by-Step Preparation Method (Summary)

1. Sauté onions and garlic until soft.
2. Add butternut squash, cinnamon, and broth; simmer until tender.
3. Blend until smooth.
4. Stir in maple syrup and optional cream.
5. Serve hot with garnishes.

How to Serve

• Serve hot as a starter or light meal.
• Pair with crusty bread, garlic toast, or a fresh salad.
• Add a dollop of cream or coconut milk and sprinkle with toasted seeds for extra flavor and presentation.

Recipe Tips

• Roast squash beforehand for a deeper, caramelized flavor.
• Adjust cinnamon and maple syrup to taste; start with less and add more if desired.
• Blend carefully to avoid splashes from hot soup.
• Use fresh, high-quality maple syrup for the best flavor.
• Add a pinch of nutmeg for extra warmth.

Variations

1. Spicy Maple Squash Soup: Add ½ teaspoon cayenne pepper or chili flakes.
2. Thai-Inspired Soup: Stir in 1 teaspoon red curry paste and a splash of lime juice.
3. Apple and Squash Soup: Add 1 peeled, diced apple for a sweeter, fruity twist.
4. Nutty Creamy Soup: Blend in ¼ cup cashews or almonds for extra creaminess.
5. Ginger Maple Soup: Add 1–2 teaspoons grated fresh ginger for extra warmth.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
• Note: If using cream or coconut milk, add it after reheating to maintain texture.

Special Equipment Needed

• Large saucepan or soup pot
• Immersion blender (or standard blender)
• Cutting board and knife
• Wooden spoon or spatula
• Ladle

FAQ

Q: Can I use canned butternut squash?
A: Yes, adjust cooking time since canned squash is already tender.

Q: Can I make this soup vegan?
A: Yes, use vegetable broth and coconut milk instead of cream or butter.

Q: Can I make this soup ahead of time?
A: Yes, the flavors often improve after sitting in the fridge for a few hours.

Q: How do I make the soup thicker?
A: Reduce the amount of broth or simmer longer to concentrate flavors.

Q: Can I add other spices?
A: Absolutely! Nutmeg, ginger, or allspice complement the maple and cinnamon beautifully.

Conclusion

Butternut Squash Soup with Maple and Cinnamon is a creamy, aromatic, and comforting soup that perfectly captures the essence of fall. The balance of sweetness from the squash and maple, warmth from cinnamon, and optional creaminess from coconut milk makes it a versatile and satisfying dish. Easy to prepare, naturally healthy, and crowd-pleasing, this soup is perfect for cozy dinners, holiday gatherings, or anytime you want a bowl of comforting goodness.