American

Roasted Butternut Squash Soup with a Maple Balsamic Finish

Roasting brings out the natural sweetness of butternut squash, and our Wildwood Sage extra virgin olive oil adds a warm, earthy depth. Finished with a swirl of Barrel & Maple Dark Balsamic, this soup tastes like it simmered all afternoon. It comes together with just four ingredients.

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Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Calories

225

Author

Kristina DeRolf

Cook Mode

Ingredients

1 medium butternut squash, peeled and cubed
3 tbsp Wildwood Sage Extra Virgin Olive Oil, divided
3 to 4 cups vegetable broth
Barrel & Maple Dark Balsamic, to finish
Salt and pepper, to taste

Directions

Heat oven to 425°F. Toss squash with 2 tbsp Wildwood Sage and a pinch of salt. Spread on a sheet pan in a single layer.
Roast 30 to 35 minutes, turning once, until tender with caramelized edges.
Transfer squash to a blender with 3 cups warm broth. Blend until smooth, adding more broth for a thinner soup.
Pour into a pot and simmer 5 minutes. Season with salt and pepper.
Ladle into bowls. Finish each with a swirl of Barrel & Maple and a drizzle of the remaining Wildwood Sage.

Article: Roasted Butternut Squash Soup with a Maple Balsamic Finish

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Sep 30, 2026soup

Roasted Butternut Squash Soup with a Maple Balsamic Finish

Name: Roasted Butternut Squash Soup with a Maple Balsamic Finish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 3 tbsp Wildwood Sage Extra Virgin Olive Oil, divided; 3 to 4 cups vegetable broth; Barrel & Maple Dark Balsamic, to finish; Salt and pepper, to taste

Roasting brings out the natural sweetness of butternut squash, and our Wildwood Sage extra virgin olive oil adds a warm, earthy depth. Finished with a swirl of Barrel & Maple Dark Balsamic, this soup tastes like it simmered all afternoon. It comes together with just four ingredients.

Written by Kristina DeRolf