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As the leaves begin to change and the air turns crisp, there's nothing quite as comforting as a warm bowl of soup. Maple Roasted Squash Soup with Thyme is a quintessential fall dish that perfectly embodies the season's flavors. This creamy, aromatic soup combines the natural sweetness of roasted butternut squash with the rich, earthy notes of thyme and the subtle sweetness of maple syrup. It's not just a meal; it's a cozy embrace in a bowl, making it an ideal choice for chilly autumn evenings.

Maple Roasted Squash Soup with Thyme

Warm up your autumn evenings with a cozy bowl of Maple Roasted Squash Soup with Thyme. This delightful soup features creamy butternut squash, aromatic thyme, and a touch of maple syrup, creating a comforting embrace perfect for chilly days. Packed with vitamins and antioxidants, it’s not just delicious but also nutritious. Easy to prepare, this soup can be a starter or a hearty lunch. Embrace the flavors of fall and enjoy a bowl of pure comfort with this seasonal favorite.
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Ingredients
  

1 medium butternut squash (about 2 lbs), halved and seeds removed

2 tablespoons olive oil

1 tablespoon maple syrup

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

2 teaspoons fresh thyme leaves (plus more for garnish)

1 tablespoon lemon juice

Optional: toasted pumpkin seeds for garnish

Instructions
 

Preheat the oven: Start by preheating your oven to 400°F (200°C). This will ensure your squash roasts perfectly.

    Prepare the squash: Place the halved butternut squash on a baking sheet, cut side up. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Roast in the oven for about 40-45 minutes or until the flesh is tender and caramelized.

      Sauté aromatics: In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and cook for about 5-7 minutes until softened and translucent. Add the minced garlic and fresh thyme, stirring for an additional minute until fragrant.

        Blend the soup: Once the squash is roasted, let it cool for a few minutes, then scoop the flesh into the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to meld the flavors.

          Purée the soup: Using an immersion blender, purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.

            Finish the soup: Stir in the coconut milk (or heavy cream) and lemon juice, adjusting salt and pepper to taste. Let it simmer for another few minutes to heat through.

              Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh thyme and optional toasted pumpkin seeds for added crunch. Enjoy your comforting bowl of maple roasted squash soup!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings