Butternut & Maple Syrup Soup

But­ter­nut and Maple Syrup Soup




Roast­ing but­ter­nut in maple syrup and but­ter adds a won­der­ful caramel-like note to the but­ter­nut; not only does it make for a deli­cious soup, but it is also great in salads and as a savoury filling for pan­cakes. If I serve it in a salad or in a pan­cake I like to accom­pany it with a strong cheese – the added sweet­ness from the syrup and the nutty fla­vour from the but­ter­nut pairs won­der­fully with strong cheese.


On the whole I like to use real maple syrup, how­ever for this recipe I used Illovo Maple Syrup and it turned out just as nice.





1 red onion, cut into wedges

1 medium to large-sized but­ter­nut, cubbed

3 table­spoons of maple syrup

3 table­spoons of but­ter, melted

2 cloves of gar­lic, finely sliced

3–4 sprigs of fresh thyme, leaves picked

2 large cel­ery stalks, chopped

1 large leek (or 5 baby leeks), chopped

olive oil

1 litre chicken or veget­able stock

125ml of cream

salt pep­per, to taste


Pre-heat the oven to 190 degrees Celsius


Place the chopped but­ter­nut and red onion in a roast­ing tray and drizzle over the melted but­ter. Sea­son with salt and pep­per and place in the pre-heated oven. After ten minutes of roast­ing, remove the but­ter­nut and pour over the maple syrup, stir to coat all the but­ter­nut and place back into the oven for a fur­ther ten minutes or until the but­ter­nut is tender.


Sweat the gar­lic, thyme, cel­ery and leeks in some olive oil. Add the cooked but­ter­nut, red onions and any left over juices from the roast­ing pan. Add your stock and sim­mer for another ten minutes.


Blitz the soup with a hand mixer till smooth. Taste , and sea­son if needed. Add the cream and cook for a fur­ther 5 minutes, taste and add season­ing if needed.


  1. Per­fect tim­ing for me to see this recipe now — I need a but­ter­nut soup recipe for tomorrow’s Sunday lunch ;)


    Comment by kyly snell on June 9, 2012 at 9:41 am