Butternut Squash Soup with Seedy Maple Croutons

Welcome to the final week of our Fall Comfort Food Series! With the chillier weather settling in, #soupseason is officially here, and we couldn’t wrap up the series without a cozy, comforting soup. Enter a timeless fall favourite: Butternut Squash Soup with Seedy Maple Croutons. This hearty, flavourful soup is the perfect way to celebrate the season and warm up those brisk autumn days.

In case you missed it: 

• Week 1: Apple & Cheddar Galette with Maple Jelly
• Week 2: Focaccia Bread with Maple Onion Jam
• Week 3: Turkey & Brie Pinwheels with Maple Cranberry Fruit Sauce

Quintessential Fall Soup 🍂

This soup embodies the essence of fall with its seasonal ingredients. Butternut squash, apples, garlic, and herbs are all in peak availability at the farmers market. With just one quick stop, you’ll have nearly everything you need for this soup! Of course, we’ve included maple syrup in multiple steps of the recipe. The natural sweetness of the squash is enhanced by a drizzle of our very own Amber syrup, adding a rich, earthy depth and a hint of caramelized flavour.

Seedy Maple Croutons

While the soup itself is delicious, the true standout in this recipe is the Seedy Maple Crouton garnish. The team couldn’t stop snacking on these during recipe testing— be sure to save some for your soup! Made with rustic bread, a generous drizzle of maple syrup, and a crunchy seed mix, these croutons add the perfect texture and flavour, taking this soup to the next level. Whether atop the soup or on their own, they bring a delightful crunch and sweetness that’s hard to resist.

Here are a few more ways to use maple croutons:

1. Soup Garnish – Beyond butternut squash, use them to add crunch to creamy soups like tomato bisque or potato leek.
2. Salad Topping – Sprinkle croutons on your favourite salads, adding texture and a sweet-savoury kick.
3. Snack Mix – Incorporate them into a homemade snack mix with nuts and dried fruits for a quick bite.
4. Stuffing – Mix them into Thanksgiving stuffing for added depth of flavour and texture.
5. Charcuterie Boards – Serve them as part of a charcuterie spread for snacking alongside cheeses, nuts, and fruits.

A Fall Finale to Savour

As we close out the Fall Comfort Food Series, this Butternut Squash Soup with Seedy Maple Croutons is a fitting final dish. It’s a celebration of the season’s bounty and a warm, flavourful way to embrace cooler days. Whether you’re serving it as a starter for a family gathering or simply enjoying a bowl on a cozy evening, this recipe is sure to become a fall favourite 🍂

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Butternut Squash Soup with Seedy Maple Croutons

For the Soup

Ingredients:

• 3 lbs Butternut Squash, peeled and cut in half lengthwise
• 2 Medium Apples, peeled, cored and quartered
• 1 Medium Onion, peeled and quartered
• 4 Sprigs of Rosemary
• 4 Large Cloves of Garlic, peeled
• 2 Tbsp White Meadows Farms Maple Syrup
• 2 Bay Leaves
• Olive Oil
• Salt
• 900ml Vegetable Broth
• 1 Tsp Salt
• ½ Tsp Smoked Paprika

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place the butternut squash halves on the sheet, with the cavities facing up. Into each cavity, add 2 garlic cloves, 1 bay leaf, and 1 tablespoon of maple syrup.
3. Arrange the apples, onion, and rosemary around the squash on the baking sheet. Drizzle everything with olive oil and sprinkle with salt.
4. Bake for 1 hour, or until the squash is tender.
5. Remove from the oven and let cool slightly. Discard the rosemary. Transfer the remaining roasted ingredients to a large pot or Dutch oven.
6. Add the vegetable broth, 1 teaspoon of salt, and smoked paprika. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes.
7. Remove from heat and discard the bay leaves. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.

For the Croutons

Ingredients:

• 4 Cups Bread, cut into 1cm cubes
• ½ Cup Raw Sunflower Seeds
• 2 tsp Sesame Seeds
• ½ Cup Olive Oil
• ¼ Cup White Meadows Farms Maple Syrup
• 1 Tsp Salt
• ½ Tsp Garlic Powder
• ½ Tsp Smoked Paprika

Method:

1. In a large bowl, combine bread and seeds.
2. In a small bowl, whisk olive oil, maple syrup, and spices.
3. Pour the wet mixture over the bread and seeds, tossing to coat.
4. Spread on a parchment-lined baking sheet and bake at 425°F for 8 minutes. Toss and bake for another 8 minutes.
5. Let cool completely before serving.