Butternut Squash Soup with Maple Nut Crunch | CookOS

Butternut Squash Soup with Maple Nut Crunch Topping

Name: Butternut Squash Soup with Maple Nut Crunch
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Ingredients: 1½ lbs butternut squash, peeled and diced; 2 cups vegetable broth; ½ cup half and half; ½ tsp salt; ¼ tsp ground black pepper; 1 tbsp unsalted butter, melted; 1 tbsp maple syrup; ¾ cup mixed nuts, chopped; ¼ tsp cinnamon; ⅛ tsp nutmeg; ⅛ tsp ground ginger; 1 tbsp fresh sage, chopped

This butternut squash soup combines slow-simmered squash, vegetable broth, and cream into a smooth, silky base, topped with a crunchy maple-glazed nut mixture that adds textural contrast and warm spice notes.

🥗Vegetarian 🏷️Butternut squash 🏷️Soup 🏷️Maple syrup 🏷️Nuts Slow cook

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Butternut Squash Soup with Maple Nut Crunch Topping

Total

3h 15m

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1½ lbs butternut squash, peeled and diced
2 cups vegetable broth
½ cup half and half
½ tsp salt
¼ tsp ground black pepper
1 tbsp unsalted butter, melted
1 tbsp maple syrup
¾ cup mixed nuts, chopped
¼ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp ground ginger
1 tbsp fresh sage, chopped

12 Ingredients

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Instructions

1
Divide butternut squash, broth, and half and half between two Suvie pans. Season with salt and pepper (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans). Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
2
After the cook, carefully transfer the soup to a blender and puree until smooth. Keep warm until ready to serve.
3
Line a Suvie pan with aluminum foil. Place the melted butter, maple syrup, nuts, cinnamon, nutmeg, and ginger in the prepared pan, stirring to coat.
4
Place the pan in your Suvie and broil topping for 5-7 minutes, rotating the pan halfway through cooking, until toasted. Remove pan from your Suvie and set aside to cool slightly.
5
Divide soup between 4 bowls, season to taste with salt and pepper, and top with maple nut crunch and chopped sage.

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Tips & Notes

Pro tips

Simmer the diced squash gently to preserve its natural sweetness and prevent curdling when you add the half and half.
Toast the chopped nuts briefly in the melted butter before adding maple syrup to deepen their flavor and ensure even coating.
Blend the soup in batches if using an immersion blender to avoid splashing hot liquid, or carefully transfer to a standard blender.
Add the nut topping just before serving to maintain its crisp texture; store it separately from the soup.

Substitutions

Vegetable broth → chicken or low-sodium bone broth (same amount; adds savory depth)
Half and half → heavy cream (use ⅓ cup for a richer soup) or whole milk (use ¾ cup for a lighter version)
Mixed nuts → pepitas or sunflower seeds (same amount; nut-free alternative with similar texture)
Maple syrup → honey or brown sugar (use same amount; slightly different sweetness profile)

Storage & make-ahead

Store cooled soup in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat on the stovetop over medium heat; prepare the nut topping fresh before serving.