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Creamy Maple Dijon Roasted Butternut Squash Soup Recipe

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4 from 14 reviews

  • Author: Eve
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

This Creamy Maple Dijon Roasted Butternut Squash Soup is a comforting and flavorful autumnal soup featuring roasted butternut squash caramelized to perfection, blended into a silky base enhanced with sweet maple syrup, tangy Dijon mustard, and a touch of cream. Crispy pancetta adds a salty crunch, making this soup a delightful balance of sweet, savory, and creamy elements, perfect for a cozy meal.

Ingredients

Roasted Butternut Squash

  • 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt, a pinch

Sautéed Pancetta

  • 4 ounces pancetta, diced

Soup Base

  • 2 tablespoons olive oil (additional, as needed)
  • 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)
  • Salt and black pepper to taste

Garnish (Optional)

  • Fresh thyme or parsley

Instructions

  1. Roast the Butternut Squash: 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 the squash in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway through, until the squash is golden, tender, and caramelized on the edges.
  2. Cook the Pancetta: While the squash is roasting, dice the pancetta. Heat a sauté pan over medium heat and cook the pancetta until crisp, about 6-8 minutes. Remove the pancetta with a slotted spoon and transfer it to a paper towel-lined plate. Reserve the rendered fat in the pan for added flavor.
  3. Sauté Onion and Garlic: In a large soup pot or Dutch oven, add a splash of olive oil if needed and heat over medium heat. Add the diced onion and sauté for 5-7 minutes until the onion becomes translucent and slightly golden. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add Roasted Squash and Broth: Add the roasted butternut squash to the pot with the onion and garlic. Pour in 4 cups of chicken or vegetable broth and bring the mixture to a simmer. Let it cook gently for 10 minutes to allow the flavors to meld together.
  5. Season the Soup: Stir in 2 tablespoons of pure maple syrup and 1 tablespoon of Dijon mustard. Season the soup with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
  6. Puree the Soup: Use an immersion blender to puree the soup directly in the pot until it reaches a creamy and velvety texture. Alternatively, carefully blend the soup in batches using a regular blender and return it to the pot afterwards.
  7. Add Cream: Stir in ½ cup (4 fl oz) of heavy cream or coconut cream for a richer texture. Warm the soup gently but avoid boiling to prevent curdling of the cream.
  8. Serve: Ladle the soup into bowls and sprinkle generously with the crispy pancetta. Garnish with fresh thyme or parsley if desired. Serve the soup warm and enjoy!

Notes

  • For a vegan version, omit the pancetta and use coconut cream along with vegetable broth.
  • If you prefer a thicker soup, reduce the amount of broth slightly or add more roasted squash.
  • Maple syrup can be adjusted to taste depending on your sweetness preference.
  • Be careful not to boil the soup after adding cream to prevent curdling.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/creamy-maple-dijon-roasted-butternut-squash-soup-recipe/