Maple Butternut Carrot Soup

  • 1 medium butternut squash, peeled, seeded, and cubed 
  • 2 large carrots, peeled and chopped 
  • 1 tbsp olive oil 
  • 1 medium onion, chopped 
  • 2 cloves garlic, minced 
  • 3 cups vegetable broth 
  • 2 tbsp pure maple syrup 
  • ½ tsp ground cinnamon 
  • Salt and pepper, to taste 

Serves: 4–6 

Instructions: 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. 
  2. Add butternut squash, carrots, vegetable broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender. 
  3. Remove from heat and purée the soup with an immersion blender (or in batches in a regular blender) until smooth. 
  4. Stir in maple syrup and adjust seasoning as needed. 
  5. Serve warm, optionally garnished with a drizzle of maple syrup or a sprinkle of cinnamon.