Butternut Squash Soup with Mace
This velvety butternut squash soup, subtly spiced with mace, offers a comforting and aromatic experience perfect for a cozy meal. Its natural sweetness is enhanced by roasting the squash, creating a rich and satisfying vegan dish.
For 4 servings
Preheat your oven to 400°F (200°C). Carefully halve the butternut squash lengthwise and scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon of olive oil and season lightly with salt and pepper. Place cut-side down on a baking sheet.
Roast the squash for 25-30 minutes, or until fork-tender and slightly caramelized. Once cooled enough to handle, scoop the cooked flesh from the skin and set aside.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the roasted butternut squash flesh, vegetable broth, ground mace, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
Carefully blend the soup until completely smooth. You can use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender (be cautious when blending hot liquids, filling only halfway and venting the lid).
Return the blended soup to the pot over low heat. Taste and adjust seasoning as needed, adding more salt, pepper, or the optional maple syrup for a touch more sweetness and balance.
Ladle the hot soup into bowls. Garnish with fresh sage leaves and toasted pumpkin seeds, if desired, before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth of flavor, roast the squash with a sprig of fresh thyme or rosemary tucked into the cavity before baking.
- 2If your soup is too thick, add a splash more vegetable broth until it reaches your desired consistency. If it's too thin, simmer uncovered for a few extra minutes to reduce.
- 3Always blend hot liquids in batches and ensure the blender lid is vented to prevent pressure buildup, or use an immersion blender for safety and convenience.
- 4To make ahead, prepare the soup and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little broth or water if needed.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the mace for a subtle heat.
Creamy IndulgenceCreamy Indulgence
Stir in 1/2 cup of full-fat coconut milk or cashew cream at the end for an even richer, creamier texture while keeping it vegan.
Aromatic BoostAromatic Boost
Sauté a 1-inch piece of grated fresh ginger along with the garlic for an extra layer of warmth and fragrance.
Why this is on our healthy list.
Rich in Vitamins
Butternut squash is an excellent source of Vitamin A (in the form of beta-carotene) and Vitamin C, both crucial for immune function and skin health.
High in Fiber
The squash provides dietary fiber, which aids in digestion, promotes satiety, and helps maintain healthy blood sugar levels.
Antioxidant Powerhouse
Packed with antioxidants like carotenoids, this soup helps protect your cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
Frequently asked questions
Yes, you can use pre-cut frozen butternut squash. You can roast it directly from frozen, or steam/boil it before adding to the soup, though roasting will yield a deeper flavor.
