Roasted Butternut Squash, Sweet Potato and Maple Soup

I was not really a big fan of butternut squash until last winter.

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup   

Not that there is anything wrong with it, but I had only ever had it baked or steamed with some butter.  BORING!  So, I decided to try adding butternut squash into different recipes.  I figured out pretty early on I liked butternut squash best in creamy applications, and that is when I discovered a whole universe of butternut squash soups.

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup 

Many of the soups called for boiling the squash, but a few roasted it.  The roasting is key.  You get so much flavor, so much natural sweetness and rich color from roasting.  I added some sweet potato and sweet onion to carry on with the sweet theme.  To all that I also added a good splash of maple syrup to round out the flavors and add a subtle aromatic note. 

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup 

This is a bowl of Fall.

Roasted Butternut Squash, Sweet Potato and Maple Soup     Serves 6-8

1 pound peeled and diced butternut squash
3/4 pound peeled and diced sweet potato
1 large sweet onion, roughly sliced
3 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon mace
1/2 teaspoon smoked paprika
Salt and pepper
6 cups chicken or vegetable stock
3 tablespoons Marsala wine or sherry
1/4 cup maple syrup

Heat the oven to 400 F and line a sheet pan with parchment that has been sprayed with non stick spray.

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup Roasted Butternut Nut Squash, Sweet Potato and Maple Soup 

In a large bowl mix the squash, sweet potatoes, onion, olive oil, cinnamon, nutmeg, mace, and smoked paprika until everything is evenly coated.  Season with salt and pepper.  Spread on the prepared baking sheet and roast until the squash and sweet potatoes are very tender, about an hour to an hour and fifteen minutes. 

During the last twenty minutes of roasting heat the chicken stock over medium heat until it simmers.  Reduce the heat to low and cover with a lid.

Working in batches, add the roasted vegetables to a blender and add a few ladles of stock.  Puree until very smooth.

Roasted Butternut Nut Squash, Sweet Potato and Maple SoupRoasted Butternut Nut Squash, Sweet Potato and Maple Soup

Add the puree back to the pot with the remaining broth.  Stir in the marsala or sherry and the maple syrup.  Bring to a simmer.

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup  

Serve with a drizzle of heavy cream.

Roasted Butternut Nut Squash, Sweet Potato and Maple Soup

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • http:/bakingdelights.com marye

    yum! I love how this looks..

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  • http://tastyeatsathome.wordpress.com Alta

    YUM! I’m a huge fan of roasted butternut. This sounds delicious.

  • http://cajunchefryan.rymocs.com/blog2/recipes/stirfried-chicken/ Cajun Chef Ryan

    The heavy cream drizzle is great! The Marsala or Sherry adds such a great flavor to the soup too!

  • http://fortheloveofkidsandfood.blogspot.com Miranda

    Yum. Lovely soup! It looks so hearty and healthy. Thank you for the recipe.

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    Sounds really good with roasted butternut squash!

  • http://breadplusbutter.blogspot.com jenn (Bread + Butter)

    Lovely!!! I could go for a bowl of soup right now. Cool combination of squash, sweet potato, and maple. I can just imagine the flavors!!

  • http://icookstuff.blogspot.com Bob

    Sounds awesome! I’ve made a goal to do more with squash this fall/winter, I might just have to try this out.

  • http://www.tulsafood.com Shae

    This looks delicious :) I love Fall Squash!

  • http://www.mykitchenaddiction.com Jen @ My Kitchen Addiction

    Wow – your soup looks fantastic. You are right on about roasting squash. That’s how I make my pumpkin puree now, too… Baked goods made with roasted pumpkin puree are so tasty!

  • http://www.twopeasandtheirpod.com maria

    I wish I had a bowl right NOW! I love all of the flavors in this one!

  • http://foodandpassion.blogspot.com devoted4life

    I love butternut squash! this is a lovely recipe!

  • http://leftoversforlunch.wordpress.com Leah @ L4L

    Yum! I am planning on making a Curried Butternut Squash soup this weekend. The squash is also roasted. I agree that that is the key! :D

  • http://thechickenlesskitchen.blogspot.com/ The Chickenless Chick

    Great idea to add syrup… combined with the smoked paprika and wine, I’ll bet that makes a to-die-for flavor!

  • http://pioneervalleyma.blogspot.com ValleyWriter

    I agree – roasting is the way to go! Your soup looks delicious!

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  • megan

    omg! this soup was fantastic! thank you so much for the recipe!!!

  • http://www.achicabakes.com Eliana

    The perfect Fall soup. I love these flavors!

  • http://www.thehealthyapple.com The Healthy Apple

    Wow; this is on my list for this upcoming weekend; I’m surely going to be whipping up this delicious recipe…thank you for sharing!!!
    I’m excited to meet you in San Fran at Foodbuzz.

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