There is delicious vegan friendly Maple Roasted Butternut Squash is so easy to make. It starts with fresh butternut squash roasted with maple syrup and olive oil that gives it a hint of sweetness.

Two bowls of maple roasted butternut squash soup topped with fried butternut squash and cream.

Reason #3 why I love autumn best: Soup!

Double this recipe butternut squash soup recipe for a big pot of soup that’s perfect for a crowd during football season, or just for lots of leftovers for your family. Having it for breakfast is not out of the question at our house!

Not only does the maple syrup add a touch of sweetness to this creamy soup, but it’s also packed with essential minerals and like calcium, magnesium, and zinc just to name a few.

Other soup recipes that are on rotation at on my fall and winter menu plan are this One Pot Vegetable Noodle Soup and this Potato Leek Soup that is creamy and delicious also without the need for cream!

Ingredients to make maple butternut squash soup including olive oil, squash, maple syrup, onion and broth.

Ingredients You Will Need

fresh butternut squash
vegetable broth
onion
maple syrup and olive oil
salt and pepper

How to Make Maple Butternut Squash Soup

Maple syrup and olive oil whisked together in a mixing bowl.

Cubed fresh butternut squash tossed with maple syrup and olive oil mixture in a mixing bowl.

In a large mixing bowl whisk together olive oil and maple syrup. Add cubed butternut squash and toss to coat well. Transfer to a parchment lined baking sheet, being sure to scrap out all of the maple syrup mixture onto the tray along with the squash.

Roasted butternut squash with maple syrup and olive oil fresh out of the oven.

Chopped onions cooking in a bit of olive oil in a stock pot.

Roast squash for 30-40 minutes, until very soft and a bit caramelized. While squash is cooking, chop onion, add to a stock pot with a bit of olive oil and cook for about 5 minutes, until golden. When squash is finished, add it and all the juices to the pot with the onions. Add broth, salt and pepper to taste, and bring to a boil.

Butternut squash soup in a stock pot before it is pureed with an immersion blender.

Maple roasted butternut squash soup that has been pureed until creamy with an immersion blender.

Allow to cool for a few minutes, and then using an immersion blender carefully blend until smooth and creamy.

Be sure to check out the printable full recipe card list below!

Close up view of a bowl of butternut squash soup topped with bits of pan fried squash, a swirl of cream and maple syrup.

What to Serve With Butternut Squash Soup

You can garnish it with a swirl of heavy cream and an extra drizzle of maple syrup but these are optional. I also chop up any leftover squash really small and pan fry it with a bit of olive oil and sprinkle a bit on top. Some toasted croutons or roasted pumpkin seeds would be good too. Try it with this Sweet Potato Cornbread, English Muffin Bread Recipe or Cheddar Cheese Tea Biscuits

Prep Tips

make sure you add all the roasting juices, along with the squash, into the broth to get that delicious hint of maple flavour
use fresh butternut squash if possible, however frozen will do in a pinch.
to keep sodium to a minimum look for low sodium vegetable broth
if you don’t have an immersion blender, simply blend in a regular bender in batches, being mindful to vent the lid and hold a cloth over it to allow steam to escape when blending

2 Bowls of Butternut squash soup garnished with a drizzle of cream and tiny pan fried pieces of squash.

Can this be made in the slow cooker?

Although I have never tried it, you could roast the squash the night before, add it to the slow cooker in the morning with all the other ingredients, set on low, and at dinner time simply puree and serve.

Is this butternut squash soup vegan?

This butternut squash soup is vegan friendly! I use organic vegetable broth that is also low in sodium. Drizzle with some vegan heavy cream and top with roasted pumpkin seeds!

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