Best Roasted Butternut Squash Soup Recipe

Thanksgiving will be here before we know it – report the very specific form of anxiety caused by having to talk to extended family members who don’t share your political views, and the general form of anxiety you feel being with your parents.

If you’re hosting, you probably already have a plan (you definitely should already have a plan) for what you’re going to serve, and it probably looks like the traditional Thanksgiving meal that most locals will eat on Thursday, November 24.

Related: 150+ Easy Thanksgiving Dessert Recipes

It’s always fun to add a few dishes to the table that go beyond the norm of turkey stuffed potatoes. It’s easy Roasted Butternut Squash Soup recipe, taken from the pages of Lisa Food: A gluten-free cookbook by Andrea Donadio and Lisa Predko, is guaranteed to be a great addition to your Thanksgiving menu and for the rest of gourd season (aka fall).

Butternut squash soup

  1. Preheat the oven to 400°F.
  2. In a large bowl, coat the squash with salt, pepper and appropriate splashes of olive oil. Roast in a skillet until tender, about an hour, stirring every 20 minutes.
  3. Heat the oil in a large saucepan over medium-high heat. Cook onions and garlic until tender, about 7 minutes.
  4. Add roasted squash and stir. (If you have spare, drizzle with white wine and cook for 1 minute.)
  5. Pour in broth until squash is covered. Add the bay leaves. Bring to the boil then reduce the heat and simmer for about 30 minutes (taste and salt if necessary).
  6. Turn off the heat and use an immersion blender until the soup is smooth. Return to low heat, stir in the cream and serve.

Related: Best Thanksgiving Side Dishes

What to serve with butternut squash soup

  • roasted vegetables
  • Glazed carrots
  • turkey
  • grilled cheese
  • sandwiches
  • crispbread
  • a mixed salad
  • roast chicken

Related: Our Best Soup Recipes

Best Butternut Squash Soup Recipe