Butternut Squash Soup with Maple Cream
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Cozy up with this creamy Butternut Squash Soup with Maple Cream, a comforting fall favorite made with roasted squash, aromatic vegetables, and a drizzle of maple crème fraîche. The nutty sweetness of the squash pairs perfectly with the light caramel flavor of maple syrup, creating a silky, satisfying soup that’s as elegant as it is easy. For a complete seasonal spread, serve it alongside other cozy dishes like roasted brussels sprout grain salad or garlic knot meatball sliders.
Why You’ll Love This Recipe
- Naturally sweet and savory: Roasted butternut squash and maple syrup bring a balanced flavor that feels indulgent yet wholesome.
- Simple and comforting: Just a few pantry staples come together to create a restaurant-worthy soup.
- Perfect for fall entertaining: Great for Thanksgiving starters or cozy weeknight dinners.
Key Ingredients in This Recipe
- Butternut squash – I roast the squash before adding it to the soup to add a slight caramelized flavor though you can similar the squash in the soup to make it entirely on the stovetop if needed. The dense squash has flavor similar to sweet potatoes or pumpkin.
- Vegetable broth – Using a vegetable broth in this recipe keeps the recipe vegetarian. It is made by simmering onion, celery and carrots with aromatics in water over a long period of time. In a pinch chicken stock can also be used.
- Crème fraîche – Crème fraîche is frequently used in French cooking with a flavor similar to sour cream. It’s soured with a bacterial culture which gives it a tangy flavor. If crème fraîche is unavailable, sour cream or even heavy cream makes a fine substitute in this recipe.
- Maple syrup – Maple syrup is a natural sweetener with a light caramel flavor that complements the nutty squash in the base of this soup.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roast the squash until the edges are caramelized—this adds a deeper, nutty sweetness that makes the soup taste slow-simmered and luxurious, even on a busy weeknight.
Swaps and Substitutions
- Crème fraîche: Substitute with sour cream, Greek yogurt, or heavy cream for a similar texture and tang.
- Vegetable broth: Use chicken stock for a richer flavor, or water with added aromatics in a pinch.
- Vegan version: Replace the maple cream with coconut cream and a touch of maple syrup for dairy-free creaminess.
- Squash variety: Try kabocha or acorn squash if butternut isn’t available.
Special Equipment
Use a Dutch oven to build layers of flavor—its even heat helps caramelize the vegetables and bring out the squash’s natural sweetness, giving the soup a rich, slow-simmered taste. f you’re looking to invest in one, I recommend this Staub Cast Iron Round Cocotte.
How to Make Butternut Squash Soup with Maple Cream (Step-by-Step)
Heat oven to 450°F. Toss the squash in ¼ cup olive oil and spread in a single layer on a baking sheet. Roast for 30 minutes, until you can stick a fork in the squash and it slides off cleanly. Let cool.
Step 2: Cook vegetables.
Heat a large pot over medium heat. Add the remaining 2 tablespoons of olive oil and heat through. Add diced carrot, celery and onion to the pot, stirring occasionally until onion is translucent, about 8 minutes.
Step 4: Blend soup. Let the soup cool slightly then use a blender to puree the soup in batches. Alternatively, puree the soup using an immersion blender. Stir in the maple syrup.
In a small bowl (or using a stand mixer) stir together the crème fraîche and maple syrup until thoroughly combined.
Serve soup hot in bowls and drizzle a teaspoon of the maple cream over the top of each soup bowl.
How to Serve Butternut Squash Soup with Maple Cream
- Drizzle with the maple cream just before serving for an elegant presentation.
- Garnish with toasted pumpkin seeds or a sprinkle of thyme leaves.
- Serve with crusty bread or a grain salad for a more filling meal.
- Pair with a crisp apple cider or light Chardonnay to complement the soup’s sweetness.
How to Store Butternut Squash Soup with Maple Cream
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze soup (without the maple cream) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens.
- Maple cream: Store separately in the fridge for up to 5 days and stir before serving.
FAQ – Frequently Asked Questions
Yes! This soup tastes even better the next day as the flavors deepen. Just reheat gently and add the maple cream right before serving.
Absolutely. Frozen squash can be roasted or simmered directly—no need to thaw first. It may reduce the roasting time slightly.
Simmer it uncovered a few minutes longer, or blend in an extra cup of roasted squash for a creamier texture.
Yes! It’s naturally gluten-free—just confirm that your broth and crème fraîche are certified gluten-free if needed.
Pair with a hearty grain salad, roasted veggies, or warm sandwich sliders like BBQ meatball sliders for a balanced, satisfying plate.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Butternut Squash Soup
Rate this Recipe
Equipment:
Ingredients:
For the soup:
- 8 cups butternut squash, seeded and cut into 1” cubes, about 2 medium butternut squash
- ¼ cup extra-virgin olive oil, plus 2 tablespoons, divided
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- ½ medium yellow onion, diced
- ½ teaspoon chopped fresh thyme
- 4 cups vegetable broth
- 3 tablespoons pure maple syrup
For the maple cream:
- ¼ cup crème fraîche
- 3 tablespoons pure maple syrup
Instructions:
For the soup:
- Heat oven to 450°F (230ºC). Toss the squash in ¼ cup olive oil and spread in a single layer on a baking sheet. Roast for 30 minutes, until you can stick a fork in the squash and it slides off cleanly. Let cool.
- Heat a large pot over medium heat. Add the remaining 2 tablespoons of olive oil and heat through. Add diced carrot, celery and onion to the pot, stirring occasionally until onion is translucent, about 8 minutes.
- Add the roasted squash, thyme and vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Let the soup cool slightly then use a blender to puree the soup in batches. Alternatively, puree the soup using an immersion blender. Stir in the maple syrup.
For the maple cream:
- In a small bowl stir together the crème fraîche and maple syrup until thoroughly combined.
For serving:
- Serve soup hot in bowls and drizzle a teaspoon of the maple cream over the top of each soup bowl.
Notes:
Nutrition:
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This soup is so yummy!! One of my fall favorites 🙂
I’m so happy to hear that!! Thanks for sharing!
It is the first week of Sept so that means it is Fall to me! I decided to make this soup to celebrate and it was so perfect! The soup alone was excellent but adding the sweet maple creme to the top takes this to the next level. I will be serving this at my next dinner party. Now I just need to find those cute bowls you have!