Soup is the ultimate comfort food—perfect for warming up, soothing a sore throat, or brightening a chilly winter evening. This Maple Roasted Squash Blender Soup is ideal for a Sunday supper: simple to make, packed with flavor and colour, and nourishing. With just a few ingredients and minimal hands-on time, it’s a hearty, satisfying meal for cold, grey days.
We tend to make lots of soups through the winter, favoring thick, vibrant bowls filled with squash and root vegetables. These ingredients bring both colour and robust flavour, helping to chase away the winter blues. When temperatures dip well below freezing and the wind chill bites, a sunny bowl of soup feels like a small, edible sunrise on the table.
Butternut squash—the star of this soup—was once called “the apple of God.” It’s an excellent source of vitamin A (providing well over the daily recommended amount), and is virtually fat-, cholesterol- and sodium-free. It also supplies fibre, folic acid, potassium, magnesium and omega-3s. Its naturally sweet, nutty flesh works beautifully roasted, puréed, blended into soups or smoothies, or even baked into desserts. Don’t discard the seeds: when roasted they make a crunchy, nutritious garnish or snack.
To speed weekday meals, roast the squash ahead and store it in an airtight container in the refrigerator. When you’re ready to eat, add the roasted squash, broth and seasonings to a powerful blender and in minutes you’ll have a creamy, flavorful soup. It’s dairy-free and vegetarian, making it suitable for a range of diets. And that bright orange colour? Instant mood lifter.
We used half the squash for this soup and saved the other half for a dessert. On Sundays we often prepare large pots—sometimes two, one with meat and one vegetarian—to enjoy through the week. Soup is a great way to combine wholesome ingredients like pumpkin, sweet potato and squash into one nourishing bowl. Whether sipped from a mug or ladled into bowls, soup is endlessly comforting.
What’s your favourite comfort food?
More Savoury Sundays:
Kale and Lentil Salad Spoons
Onion Gorgonzola Tart
Maple Roasted Squash Blender Soup
Ingredients
- ½ butternut squash roasted
- coconut oil for brushing
- 33 g dark maple syrup 1 ½ tbsps
- 1 small onion sliced
- 4 garlic cloves crushed
- 15 ml coconut oil 1 tbsp
- 355 g vegetable broth 1 ½ cups
- salt to taste
- sun-dried chili peppers and spicy roasted chickpea to garnish optional
Method
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Preheat the oven to 400ºF and line a baking sheet with parchment paper.
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Wash the squash and cut it in half lengthwise using a large, sharp knife.
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Scoop out the seeds with a spoon and save them if you want to roast them for garnish.
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Brush the flesh with a little coconut oil, drizzle with 1 tablespoon maple syrup, and place the squash face down on the parchment.
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Roast for 45–60 minutes, depending on size, turning the pan halfway through for even cooking.
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The squash is done when the flesh is tender, bright orange, and easily separates from the skin.
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Remove from the oven, flip the squash over and let it cool slightly.
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While the squash cools, sauté the sliced onion and crushed garlic in a teaspoon of oil with the remaining maple syrup until caramelized and fragrant.
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Pour the vegetable broth into a high-powered blender and add the caramelized onion, garlic and oil.
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Scoop the warm roasted squash flesh into the blender.
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Cover and blend for five to seven minutes until smooth. If you prefer a thinner soup, add more broth to reach desired consistency.
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Season with salt to taste and serve warm.
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Garnish as you like—spicy roasted chickpeas, sun-dried chili peppers, or roasted squash seeds all make excellent toppings.