Butternut Squash Soup with Maple Spiced Walnuts Share on Pinterest

Butternut Squash Soup with Maple Spiced Walnuts

  • 45 minutes
  • 14 ingredients
  • Walnuts
  • Easy
  • servings


  • 3 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 celery stocks, chopped
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 cups water
  • 4 cups vegetable stock
  • salt and pepper
  • 1 cup Diamond of California Walnuts
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne

The Steps

  1. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onions, carrot and celery and cook until soft.
  2. Add the butternut squash to the pot, then the water and vegetable stock. Season with salt and pepper.
  3. Allow the mixture to cook covered for about 20 minutes, or until the squash is very easily pierced with a fork.
  4. Remove from heat and use an immersion blender (or transfer in batches to a regular blender) to blend the soup until it has an even, smooth texture.
  5. Pre-heat the oven to 350.
  6. In a small bowl, mix the remaining olive oil with the walnuts, maple syrup, salt, paprika, chili powder, and cayenne.
  7. Pour the mixture onto a small baking sheet and bake for 15 minutes. Remove the nuts from the oven and transfer to a plate to cool.
  8. Spoon the soup into serving bowls and top each with a handful of walnuts.

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