When soup season hits, don't forget that winter squash makes a fantastic base. We are particularly fond of butternut squash soup. But try swapping acorn, Hubbard, or even pumpkin for the butternut. Maple syrup and apple bring out its sweetness, and using curry powder or sage will change its flavour profile depending on your mood. It's cozy, it's comforting, it's great to batch-cook for the freezer. 

Ingredients for Maple Roasted Butternut Squash Soup

1 medium butternut squash
Canola or olive oil, for cooking
1/4 cup (60 ml) pure maple syrup, divided
2 tbsp (30 ml) butter
1 onion, finely chopped
1 tart apple or ripe pear, chopped
1/2 tsp (2 ml) sage or curry powder
4 cups (1 L) chicken stock
1 cinnamon stick
1/2–1 cup (125-250 ml) half & half, 18% coffee cream or heavy whipping cream
Salt and pepper
Pumpkin seeds, for serving (optional)
Plain yogurt, for serving (optional)

Directions for Maple Roasted Butternut Squash Soup

  1. Preheat the oven to 425°F. Peel butternut squash, scoop out seeds and cut into chunks. Spread out on a rimmed baking sheet and drizzle with oil and half the maple syrup. Roast for 20–30 minutes, or until golden. (Note: Squash will finish cooking in step 2.)
  2. Heat a small pot over medium-high. Add a drizzle of oil and the butter and let them melt. When the foam subsides, add onion and sauté for 3-4 minutes, until soft. Add apple or pear, along with sage or curry powder. Cook for another minute. Add roasted squash, chicken stock and cinnamon stick, then bring to a simmer. Cook for 20-30 minutes, until squash is very soft.
  3. Remove cinnamon stick, then add cream and the remaining maple syrup. Season with salt and pepper. In a blender or with a hand-held immersion blender, purée soup in batches until smooth. Adjust seasoning and serve hot, topped with a dollop of yogurt and a few pumpkin seeds.

Serves 6.

Per Serving (made with 1/2 cup half & half)

221 calories, 9.8 g fat (4.7 g saturated fat, 4.3 g monounsaturated fat, 0.8 g polyunsaturated fat), 22 mg cholesterol, 28.4 g carbohydrate, 5.6 g protein, 2.4 g fibre.

Originally published in ParentsCanada magazine, February 2014. Updated in October 2025.