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Maple Dijon Roasted Butternut Squash Soup

Maple Dijon Roasted Butternut Squash Soup for Cozy Nights

This comforting Maple Dijon Roasted Butternut Squash Soup combines sweet butternut squash with creamy coconut and tangy Dijon for a perfect cozy dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large butternut squash cut into cubes
  • 1 cups coconut cream for creamy texture
  • 2 tablespoons Dijon mustard key ingredient
  • 2 tablespoons maple syrup adjust to taste
  • 4 ounces pancetta or substitute with fried shallots
  • 4 cups vegetable or low-sodium chicken broth builds soup body
  • 2 tablespoons olive oil for roasting
  • to taste salt and pepper key seasonings
For the Topping
  • 2 ounces extra crispy pancetta fry until crispy
  • to taste fresh herbs optional, for garnish

Equipment

  • oven
  • Roasting pan
  • Heavy-bottomed pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a roasting pan with parchment paper and cut the butternut squash into uniform cubes.
  2. Coat the butternut squash cubes with olive oil, salt, and pepper in a bowl. Spread them in a single layer on the roasting pan and roast for about 30-35 minutes until tender and golden brown.
  3. While the squash roasts, cook the diced pancetta in a heavy-bottomed pot over medium heat for about 5-7 minutes until crispy.
  4. Remove the crispy pancetta from the pot, leaving the fat. Sauté chopped onions in the pancetta fat over medium heat for about 5 minutes until soft.
  5. Add the roasted butternut squash and broth to the pot, stir, and bring to a gentle simmer for about 10 minutes.
  6. Blend the soup until smooth and creamy using an immersion blender or in batches in a standard blender.
  7. Return the blended soup to low heat and stir in Dijon mustard and maple syrup, adjusting sweetness to taste.
  8. Ladle the soup into warm bowls, top with crispy pancetta and fresh herbs, and serve.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This soup is perfect for a cozy dinner. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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