Thanksgiving Roasted Butternut Squash Soup


Roasted Butternut Squash Soup Ingredients: - 1 large butternut squash (about 2 pounds), peeled and cut into chunks - 2 tablespoons olive oil - Salt and pepper to taste - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable or chicken broth - ½ cup heavy cream (optional)


  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, toss together the butternut squash chunks with the olive oil until evenly coated. Season with salt and pepper.
  3. Spread out onto a baking sheet in an even layer.
  4. Roast for about 35 minutes, flipping halfway through, until the squash is tender and slightly caramelized around the edges. Remove from heat and set aside to cool slightly.
  5. While the squash is roasting, cook the onions over medium heat in a large pot or Dutch oven until softened and translucent, about 5 minutes. Add the minced garlic and cook another minute longer.
  6. Once the squash has cooled enough to handle, add it to the pot with the onions along with your choice of broth. Bring everything up to a simmer then reduce heat to low and let it cook gently for about 20 minutes. This will help deepen the flavor of the soup.
  7. Use an immersion blender (or carefully transfer the contents of the pot to a traditional blender) to puree the soup until smooth. Be cautious when using a regular blender as hot liquids can cause explosions! Return the puréed soup back to the stove if necessary.
  8. Stir in the optional heavy cream at this point if you want a richer tasting soup. Heat through without letting it boil. Taste for seasoning and adjust with more salt, pepper, or extra broth as desired.
  9. Ladle into bowls and serve immediately with crusty bread or garnishments such as chopped chives or a drizzle of creme fraiche. Enjoy your delicious roasted butternut squash soup!