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Family Recipes, Made Simple!

Print Recipe

Butternut Squash Soup

Servings : 4 to 6

Equipment needed : Baking Mats
Stick hand blender


7 Cups butternut squash (from 2 butternut squash), peeled, deseeded & diced

1 Tbsp olive oil

1/4 Cup brown sugar

3 Tbsp butter

1/2 Cup onion, diced

1 Garlic clove, minced

4 Cups chicken broth

2 Thyme sprigs

1/3 Cup maple syrup 

2/3 Cup heavy whipping cream (35%)

Pinch of salt and pepper


  1. Preheat the oven 400 degrees Fahrenheit.
  2. Place the peeled, deseeded and diced butternut squash on 2 large baking sheets lined with either parchment paper or baking mats.
  3. Drizzle the olive oil then the brown sugar over the butternut squash on the 2 baking sheets, and mix together with your hands until all the butternut are well coated.
  4. Place in the oven to roast for 40 minutes.
  5. Remove the baking sheets from the oven and set aside.  On the stove top place a large pot on medium heat with the 3 tablespoons of butter to melt. 
  6. Place the chopped onion and garlic in the pot and cook on medium high heat until the onion has softened and is golden in colour, about 3 to 4 minutes.
  7. Add 7 cups of the roasted butternut squash (the leftover butternut can be stored for future use) to the pot, and stir.
  8.  Pour in the chicken broth and add the thyme sprigs, turn the heat up to high to bring to a boil.  When it starts to boil, turn the heat down to medium low to simmer for 20 minutes.  Remove from the heat.
  9. Remove the thyme sprigs, then using a stick hand blender (or a potato masher if you don’t have a stick hand blender) immerse it into the pot and blend it until the desired texture.
  10. Add the whipping cream, maple syrup, salt and pepper, and return to the stovetop and cook on low until heated through, stirring to mix everything together.

Here's the video on how to do it!

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