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Roasted Butternut Squash Soup with Maple and Pecans

Roasted butternut squash soup with maple and pecans combines browned, fork-tender squash with a smooth, creamy soup and glossy maple pecans. Roast the squash at 425°F, simmer it with broth, then finish each bowl with a crunchy pecan topping.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 3 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 tbsp pure maple syrup divided (1 tablespoon for the soup and 1 tablespoon for the pecans)
  • 0.5 cup heavy cream
For the maple pecans
  • 0.75 cup pecan halves
  • 1 tbsp unsalted butter

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart pot
  • 1 immersion blender
  • 1 small skillet

Method
 

Roast and finish the soup
  1. Heat the oven to 425°F.
  2. Set a rimmed baking sheet nearby.
  3. Toss the squash with the olive oil, salt, and pepper.
  4. Spread the squash in a single layer on the baking sheet and roast for 35–45 minutes, stirring once halfway through, until fork-tender and browned at the edges.
  5. While the squash roasts, heat a 6-quart pot over medium heat.
  6. Add the onion and cook, stirring occasionally, until softened, 6–8 minutes.
  7. Add the garlic and cook for 30 seconds.
  8. Add the broth and roasted squash, bring to a simmer, and cook for 10 minutes.
  9. Remove the pot from the heat and puree the soup until smooth with an immersion blender.
  10. Stir in 1 tablespoon of the maple syrup and the heavy cream.
  11. Warm the soup over low heat for 2–3 minutes and season with more salt as needed.
Make the maple pecans
  1. Melt the butter in a small skillet over medium-low heat.
  2. Add the pecans and cook, stirring, for 2–3 minutes.
  3. Add the remaining 1 tablespoon maple syrup and stir for about 1 minute, until the pecans are glossy.
  4. Spread the pecans on a plate to cool.
  5. Ladle the soup into bowls and top with the maple pecans.

Notes

For the smoothest texture, puree the soup thoroughly with the immersion blender. Refrigerate leftovers for up to 4 days; freeze without the cream for up to 3 months and stir in the cream after reheating. For a dairy-free version, use full-fat coconut milk in place of the heavy cream and vegan butter in place of the unsalted butter.