Here at CRAVEmonkey, we love to roast our veggies. It gives them the earthiness flavour that transfer to other dishes. That makes our tastebuds dance with joy.  If you are the same you need to try this recipe for roasted butternut squash and onion with maple syrup soup.

The soup is sweet and spice at the same time. Here we mean more garlic spicy than anything else but if you like the fire in your mouth kind of soup you can spice it up with some chilli as well. 

So what are you waiting for? Get into it and make this gorgeous roasted butternut squash and onion with maple syrup soup. You won’t regret it!

Ingredients for Roasted butternut squash soup:

  • 1 large butternut squash (or two small ones)
  • 1 tbs of oil (flavourless would be preferred)
  • 1 small yellow onion, halved
  • 1-2 garlic cloves
  • 1 tbs maple syrup
  • 1 tsp salt
  • 1 tsp of pumpkin pie spice
  • Up to 750 ml of vegetable broth
  • cracked black pepper, to taste
  • 2 tbs butter (optional)
  • A handful of seed to garnish (we used sunflower roasted seeds but you can use and seeds or nuts that you prefer)


  1. Preheat your oven to 225 degrees C.
  2. Slice the ends of the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane.
  3. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. 
  4. At the 30 minute point, coat the cut half of the onion with oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
  5. Let the butternut squash and onion cool down. 
  6. Then use a large spoon to scoop out the flesh and transfer to a blender or simply peel off the skin (it should come off easily). 
  7. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, pumpkin spice, butter (optional) and vegetable broth. Start with 1/2 portion of vegetable broth and add more until you achieve your desired consistency. Blend on high for few minutes or until creamy.
  8. Taste the soup and add more salt and pepper if needed. If the soup isn’t hot enough (remember you let the veggies to cool down) heat it up on the stove for a few minutes, so it is nice and warm.
  9. Garnish the soup with sunflower seed (or any other seeds or nuts of your choice) and cracked black pepper.

And voila, simple and delicious soup ready to be served. Enjoy!

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