Butternut Squash Soup with Mace
Silky, velvety butternut squash soup infused with the delicate warmth of mace for a subtle, aromatic lift. Roasting the squash deepens the natural sweetness, creating a comforting bowl perfect for chilly evenings. An elegant yet easy starter or light meal.
For 4 servings
- prep
Preheat the oven and prep the squash.
1.Preheat the oven to 400°F (200°C).2.Halve the squash lengthwise and scoop out the seeds.3.Brush the cut sides with 1 tablespoon olive oil and place cut-side down on a baking sheet. - roast · ~35 min
Roast the squash until tender.
Roast for 30 to 35 minutes, until the flesh is fork-tender and the edges are lightly caramelized. Remove from the oven and let cool slightly, then scoop the flesh out of the skin.
TIPLook for a little browning around the edges — that caramelization adds depth to the soup. - saute · ~6 min
Sauté the aromatics.
1.Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.2.Add the chopped onion and carrot, cooking until softened (5 minutes).3.Add the minced garlic and ground mace, stirring constantly until fragrant (1 minute).TIPStir the mace constantly — it can burn quickly and turn bitter. - simmer · ~15 min
Simmer the soup.
1.Add the roasted squash flesh and water to the pot.2.Stir in the salt and black pepper.3.Bring to a boil, then reduce the heat and simmer gently for 15 minutes. - mix
Blend until smooth and silky.
Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer to a countertop blender in batches and blend, then return to the pot.
TIPFor an extra-velvety texture, pass the blended soup through a fine-mesh strainer before serving. - simmer · ~2 min
Adjust the consistency and final seasoning.
If the soup is too thick, stir in a little more water until the desired consistency is reached. Taste and adjust salt and pepper as needed. Warm through for 1 to 2 minutes.
- serve
Ladle into bowls, garnish with cream and a pinch of mace, and serve hot.
1.Divide the soup evenly among 4 bowls.2.Drizzle each serving with a thin swirl of heavy cream.3.Finish with an extra tiny pinch of ground mace on top for a fragrant burst.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1To deepen the caramelized flavor, brush the cut sides of the squash with oil and roast cut-side down on the baking sheet.
- 2Once roasted, the squash skin will easily slip off, but letting it cool for 5 minutes makes scooping the flesh even easier.
- 3Stir the mace into the hot oil for just 60 seconds — it burns quickly and turns bitter if overcooked.
- 4For an ultra-silky texture, blend the soup in a high-speed countertop blender rather than an immersion blender.
- 5If the soup becomes too thick after blending, thin it with a splash of warm water or broth until it flows like heavy cream.
- 6This soup can be made up to 3 days ahead and refrigerated; reheat gently on the stovetop, stirring occasionally.
- 7To freeze, let the soup cool completely, then transfer to airtight containers, leaving 1 inch of headspace for expansion.
Adapt it for your goals.
Vegan
Replace the heavy cream garnish with a swirl of full-fat coconut milk or coconut cream. Use olive oil instead of butter if needed. The coconut adds a subtle tropical note that pairs beautifully with mace.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a seeded and minced Fresno chile when sautéing the onion and carrot. The heat cuts the squash's sweetness and gives the soup a warming kick.
curriedCurried
Swap the mace for 1 teaspoon of garam masala and 1/2 teaspoon of ground turmeric, added with the garlic. Finish with a squeeze of lemon juice for brightness.
extra velvetyExtra-velvety
After blending, stir in 1/4 cup of plain full-fat yogurt (or Greek yogurt) off the heat. The tanginess balances the squash's sweetness and adds luxurious richness.
protein packedProtein-packed
Stir 1/2 cup of cooked white beans (such as cannellini) into the pot just before blending. They add creamy texture and protein without altering the flavor noticeably.
Why this is on our healthy list.
Rich in Vitamin A
Butternut squash is loaded with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
One serving provides a good amount of fiber from squash and carrot, supporting digestion and helping you feel full longer.
Low in Saturated Fat
This soup uses only a small amount of olive oil and a light drizzle of cream, keeping saturated fat minimal while still tasting indulgent.
Antioxidant Boost from Mace
Mace (the aril of nutmeg) contains volatile oils with antioxidant properties that may help reduce cellular oxidative stress.
Frequently asked questions
Yes, but you'll lose some caramelized flavor from roasting. Use about 3-4 cups of cubed squash, brush with oil, and roast at 400°F for 20-25 minutes until tender.
