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Maple Roasted Butternut Squash Soup

Maple Roasted Butternut Squash Soup from

When I was working in the restaurant at school we had a flatbread appetizer that changed weekly.  One week it was flatbread with maple-roasted squash, goat cheese and micro basil.  It was so yummy! I took that flavor combination and blended it all together into a creamy and comforting soup.

Maple Roasted Butternut Squash Soup from

When my uncle asked me to help him cook for a post-Thanksgiving dinner party I just knew I needed to serve this maple roasted butternut squash soup as one of the courses. It was a fun dish to create because it doesn’t have very many ingredients and my uncle and I spent about half an hour tasting the soup then adding a little more of this or that until it was perfect. I encourage you to do the same at home. Taste the soup throughout cooking. Add more maple syrup if it isn’t sweet enough, more heavy cream if it doesn’t feel smooth and creamy enough, more salt and pepper if it just sort of lacks flavor, or more lemon juice if you can’t quite put your finger on what it needs.

Maple Roasted Butternut Squash Soup from

Butternut squash is on the sweeter side of the savory squash family. The addition of maple syrup, heavy cream, and goat cheese make this a sweet, savory, tangy and satisfying soup for the chilly autumn and winter months.

Autumn Dinner Party Menu
Maple Roasted Butternut Squash Soup with Goat Cheese
Leg of Lamb with Tarragon Sauce
Baby Carrots
Patty Pan Squash
Black Truffle Risotto
Chocolate Mousse

Yield: Serves Five

Maple Roasted Butternut Squash Soup


  • 1 Small Butternut Squash
  • 1 Tablespoon Kosher Salt
  • 1/2 Tablespoon Freshly Ground Black Pepper
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Heavy Cream
  • 4 Ounces Goat Cheese
  • 1 Cup Stock
  • juice from 1 Lemon


  1. Preheat oven to 400F
  2. Cut the butternut squash in half lengthwise, remove the seeds, and place cut-side up on a sheet tray.
  3. Brush half the maple syrup all over the flesh of the squash, and sprinkle with salt and pepper.
  4. Bake until fork-tender, about 45 minutes to one hour.
  5. Use a spoon to scoop the flesh out of the squash and place into a blender or food processor.
  6. Add the remaining maple syrup, and half of each: heavy cream, goat cheese, stock, and lemon juice.
  7. Blend until smooth, taste, and add more of each ingredient as needed.

Nutrition Information:

Amount Per Serving: Calories: 67Total Fat: 1gCarbohydrates: 7gProtein: 7g

15 thoughts on “Maple Roasted Butternut Squash Soup”

  1. I clicked on this because I recognized the China. You might not have noticed but there are stickers on the bottom with my name on them. LOL! But then I was so glad I did because I love butternut squash. In fact one of the best pasta dishes I have ever eaten was butternut squash ravioli with brown butter sage and fresh peccorino romano shavings. It’s an amazing mixture of savory sweetness and I’ve never attempted to recreate it, but I think you have inspired me to try.


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