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Creamy Maple Dijon Roasted Butternut Squash Soup

creamy maple dijon roasted butternut squash soup - featured image
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A quick and easy creamy soup featuring roasted butternut squash, maple syrup, Dijon mustard, and crispy pancetta, perfect for cozy fall and winter gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 4 cups (32 fl oz) chicken or vegetable broth
  • ½ cup (4 fl oz) heavy cream or coconut cream (optional)
  • 4 ounces pancetta, diced and crisped
  • Salt and black pepper to taste
  • Optional garnish: fresh thyme or parsley

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway, until golden and tender with caramelized edges.
  2. While the squash roasts, dice the pancetta. Heat a sauté pan over medium heat and cook pancetta until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate and save the rendered fat in the pan.
  3. In a large soup pot or Dutch oven, add a splash of olive oil if needed and heat over medium. Add the diced onion and sauté for 5-7 minutes until translucent and slightly golden. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the roasted butternut squash to the pot. Pour in 4 cups (32 fl oz) of broth and bring to a simmer. Cook gently for 10 minutes to marry the flavors.
  5. Stir in 2 tablespoons maple syrup and 1 tablespoon Dijon mustard. Season with salt and black pepper to taste.
  6. Use an immersion blender to puree the soup directly in the pot until creamy and velvety. Alternatively, blend in batches in a regular blender and return to the pot.
  7. Stir in ½ cup (4 fl oz) heavy cream or coconut cream. Warm through but do not boil to avoid curdling.
  8. Ladle the soup into bowls and sprinkle generously with crispy pancetta. Garnish with fresh thyme or parsley if desired. Serve warm.

Notes

If the soup is too thick, add a splash more broth to loosen it. For extra depth, add a pinch of smoked paprika or nutmeg. When blending hot soup in a regular blender, vent the lid slightly and hold it down with a kitchen towel to avoid steam explosions. Salt in stages to balance saltiness from broth, squash, and pancetta. For vegetarian version, omit pancetta and use toasted pumpkin seeds or crispy fried shallots as topping. Use coconut cream and vegetable broth for dairy-free adaptation.

Nutrition

Keywords: butternut squash soup, creamy soup, maple syrup, Dijon mustard, roasted squash, pancetta, fall soup, winter soup, easy soup recipe

Find it online: https://forkmila.com/creamy-maple-dijon-roasted-butternut-squash-soup-recipe-easy-and-delicious/