This Roasted Butternut Squash Soup is the perfect start to your Thanksgiving dinner! It’s super simple and deliciously smooth and creamy!
I’m so excited to share today’s post, because today, it’s not all about the food.
Obviously, food is a big part of our holidays here at the BHK, but decorating for the holidays is also one of my favorite things.
Growing up, my mother taught my sisters and I well when it came to setting the holiday table.
Mom always made sure there was a beautiful centerpiece, sparkling candles, special glassware, china and silverware reserved especially for the holidays, a gorgeous lace tablecloth, fancy napkins and always a chocolate turkey on everyone’s plate.
And Mom always made sure our holiday table was set the day before, so that there was no need to rush the day of. That way everything was PERFECT!
This year we’ll be starting our meal with some of my favorite Roasted Butternut Squash Soup. This soup is a fall favorite. It’s deliciously smooth and creamy and such a great, colorful start to our Thanksgiving meal.
I make my soup the day before, so all the flavors meld together. It’s got a combination of the roasted squash, celery, onion, carrot and garlic with a bit of green apple for sweetness. I add two of my favorite fall spices, thyme and sage, and then I top the soup with some blue cheese crumbles.
A Few Cook’s Notes for Roasted Butternut Squash Soup Recipe:
I puree my soup with my immersion blender, but if you don’t have one, you can use your blender. Do not fill the blender. Puree in SMALL batches, so you don’t get burned.
I topped the soup for today’s recipe with some blue cheese crumbles, but you could also use toasted walnuts, toasted pepitas, or some extra fresh thyme leaves.
The soup will thicken as it cools, so depending on how thick you like your soup, you can always add some extra broth to thin it out if desired.
You can make the soup a day or two in advance and keep it in the refrigerator, covered, until ready to reheat and serve.
Hope you guys give this one a go this Thanksgiving. It’s a simple recipe that never fails to impress. Enjoy!
In addition to today’s recipe, I’m so excited to be hosting a special GIVEAWAY with my friends from Le Creuset and theFeedFeed this Thanksgiving! One lucky winner will receive a Le Creuset 16-piece dinnerware set and a 5 1/2-Qt. Dutch Oven, all in the color of your choice.
- 1 large butternut squash, about 3 pounds, peeled, seeded and cut into 1-inch cubes
- 3 Tbsp. olive oil
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1/2 cup yellow onion, roughly chopped
- 1/2 cup carrots, peeled and roughly chopped
- 1/4 cup celery, roughly chopped
- 2 garlic cloves, minced
- 1 small Granny Smith apple, peeled, cored and cut into small cubes
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried sage leaves
- salt and pepper to taste
- 4 cups low-sodium chicken broth
Preheat oven to 400 degrees. Place rack in middle of oven. Line a large baking sheet with parchment paper. Place butternut squash cubes on prepared sheet and drizzle with olive oil. Toss with your hands. Season with salt and pepper. Roast until tender and lightly browned, about 40 minutes, tossing once or twice. Remove from oven and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic and cook until softened but not browned, stirring often, about 7-8 minutes.
Add the roasted squash cubes, apple cubes, thyme and sage leaves and season with salt and pepper to taste and mix until well combined.
Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally until the apples are tender, about 20 minutes.
Remove the soup from the heat. Puree the soup in small batches in a blender or by using an immersion blender. If using a blender, DO NOT overfill. Thin soup with additional broth, if desired.
Ladle the soup into bowls and top with blue cheese crumbles, toasted walnuts and or toasted pepitas, if desired.