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Roasted Butternut Squash Soup: The Essential Start to Your Thanksgiving Feast

As the crisp air of autumn settles in and vibrant leaves paint the landscape, thoughts inevitably turn to gathering with loved ones and indulging in the warmth of the holiday season. At the heart of many of these cherished moments is the Thanksgiving dinner – a time-honored tradition filled with gratitude, shared laughter, and, of course, an unforgettable feast. While the turkey often takes center stage, we believe a truly memorable meal begins with an exceptional starter. And for us, nothing quite sets the tone for a festive autumn celebration like a bowl of Roasted Butternut Squash Soup.

This isn’t just any soup; it’s a velvety-smooth, deeply flavorful concoction that perfectly encapsulates the comforting spirit of fall. Roasting the butternut squash brings out an incredible depth of sweetness and a slightly caramelized richness that simply can’t be achieved otherwise. Coupled with aromatic vegetables and a touch of seasonal spices, this soup is destined to become a staple on your holiday table. It’s incredibly simple to prepare, yet its sophisticated flavor and stunning color will impress every guest.

Elevating Your Holiday Table: Beyond the Plate

While the food is undoubtedly a major highlight of our holiday gatherings, the art of creating a beautiful and inviting atmosphere holds equal importance here at The Beach House Kitchen. Holidays are not just about delicious flavors; they are about crafting an experience, a memory that lingers long after the last bite. And that, my friends, often begins with the holiday table itself.

I learned the intricate dance of holiday table setting from the best – my mother. She instilled in my sisters and me the profound joy and significance of a thoughtfully arranged table. It was never just about placing plates and silverware; it was an act of love, a prelude to the special moments we were about to share. Every year, she would transform our dining space into a festive wonderland, each detail meticulously chosen to enhance the celebratory mood.

Her tables always featured a stunning centerpiece, often a vibrant arrangement of seasonal flowers, gourds, or candles, casting a warm, inviting glow. Sparkling candles added a magical ambiance, their gentle flicker reflecting off the special glassware – each piece reserved exclusively for these grand occasions. Our finest china and polished silverware, tucked away most of the year, would make their grand appearance, signaling the extraordinary nature of the meal. A gorgeous lace tablecloth served as the elegant foundation, complemented by fancy, carefully folded napkins. And, in a charming tradition that always delighted us, a small chocolate turkey graced everyone’s plate, a sweet promise of the delights to come.

My mother’s golden rule for holiday entertaining was preparation. She always insisted on setting the holiday table the day before. This foresight eliminated any last-minute rush, ensuring that everything was absolutely perfect, allowing us all to relax and savor the excitement leading up to the main event. This tradition taught me that the effort put into the presentation is just as much a part of the feast as the cooking itself. It’s about showing your guests how much you cherish their presence, creating an environment where memories are not just made, but beautifully framed.

The Heart of Your Thanksgiving Meal: Our Signature Butternut Squash Soup

This year, as family and friends gather around our beautifully set table, we’ll kick off our Thanksgiving meal with generous bowls of my favorite Roasted Butternut Squash Soup. This recipe has become a treasured fall favorite, celebrated for its wonderfully smooth and creamy texture, its rich, comforting flavor, and the vibrant, inviting color it adds to the start of our festive meal. It’s an appetizer that genuinely delights the senses, preparing the palate for the culinary journey ahead.

The secret to this soup’s incredible depth lies in roasting the butternut squash. This crucial step caramelizes the natural sugars within the squash, enhancing its sweetness and developing a complex, nutty flavor that cannot be achieved through boiling or steaming. This roasting process transforms a simple vegetable into a flavorful foundation for a truly exceptional soup.

To deepen the flavors even further, I always make this soup a day in advance. This allows all the carefully selected ingredients to meld and harmonize, creating a more robust and nuanced taste profile. The base of the soup features a classic combination of roasted squash, tender celery, sweet onion, earthy carrot, and aromatic garlic. But what truly elevates it is the unexpected bright note of a bit of green apple, which adds a crucial touch of tartness to balance the inherent sweetness of the squash.

For that quintessential autumn warmth, I infuse the soup with two of my favorite fall spices: earthy thyme and fragrant sage. These herbs impart a rustic, comforting aroma and flavor that perfectly complement the other ingredients. And for the finishing touch, I love to top each bowl with a sprinkle of tangy blue cheese crumbles. The sharp, creamy cheese provides a delightful contrast to the sweet, smooth soup, adding an extra layer of gourmet sophistication.

Expert Tips for Perfect Roasted Butternut Squash Soup

Crafting the perfect Roasted Butternut Squash Soup is surprisingly straightforward, and with a few key tips, you’ll be serving up restaurant-quality soup with ease. Here are some essential cook’s notes to ensure your soup is a showstopper:

Pureeing for Perfection: An immersion blender is your best friend for achieving that silky-smooth consistency directly in the pot. If you don’t have one, a standard blender works just as well. However, remember to puree in SMALL batches. Hot liquids expand and create pressure in a blender, so filling it too much can lead to dangerous splatters. Always leave ample room for expansion and hold the lid firmly.
Garnish Galore: While blue cheese crumbles offer a wonderful tangy counterpoint, feel free to experiment with other garnishes to suit your taste. Toasted walnuts or toasted pepitas (pumpkin seeds) add a delightful crunch and nutty flavor. A sprinkle of extra fresh thyme leaves or a swirl of crème fraîche or coconut cream can also elevate the presentation and taste. For a touch of sweetness, a drizzle of maple syrup or a few candied pecans are exquisite.
Achieving Ideal Consistency: Your soup will naturally thicken as it cools. If you prefer a thinner consistency, simply whisk in a bit of extra low-sodium chicken or vegetable broth until it reaches your desired texture when reheating. Start with a quarter cup and add more as needed.
Make-Ahead Magic: One of the greatest advantages of this recipe, especially during the busy holiday season, is that it can be made a day or two in advance. Prepare the soup as directed, allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop over medium-low heat, stirring occasionally. This make-ahead capability frees up valuable time on Thanksgiving Day, allowing you to focus on other dishes or, even better, enjoy time with your guests. For longer storage, this soup also freezes beautifully for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
Selecting Your Squash: Choose a butternut squash that feels heavy for its size, indicating good moisture content. Look for one with a firm, blemish-free skin and a uniformly beige color.
Peeling and Cutting Safely: Butternut squash can be tricky to peel. For easier handling, you can microwave the whole squash for 2-3 minutes to slightly soften the skin. Use a sturdy vegetable peeler or a sharp knife. When cutting, make sure your cutting board is stable, and use a sharp chef’s knife to cube the squash evenly for consistent roasting.

We truly hope you give this incredible Roasted Butternut Squash Soup a try this Thanksgiving. It’s a simple recipe that consistently delivers impressive results, earning rave reviews from everyone who tastes it. Its vibrant flavor and creamy texture make it an unforgettable addition to any holiday meal. Enjoy every spoonful!

In addition to sharing today’s delightful recipe, we’re thrilled to announce a special GIVEAWAY in collaboration with our wonderful friends at Le Creuset and TheFeedFeed this Thanksgiving! Imagine enhancing your holiday kitchen with brand new, high-quality cookware. One lucky winner will receive a stunning Le Creuset 16-piece dinnerware set and a versatile 5 ½-Qt. Dutch Oven, all in the color of your choice! This is an incredible opportunity to elevate your cooking and entertaining experiences.

To learn all the details on how to enter and for your chance to win these fantastic prizes, simply head over to my Instagram page. You’ll find everything you need to know there. For all the official giveaway rules and terms, click HERE. Good luck to everyone participating!

Roasted Butternut Squash Soup

Author: MaryAnn Dwuer

Servings: 6 servings

This Roasted Butternut Squash Soup is the perfect start to your Thanksgiving dinner! It’s super simple and deliciously smooth and creamy!

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 20 mins

Ingredients

Roasted Butternut Squash

1 large butternut squash, about 3 pounds, peeled, seeded and cut into 1-inch cubes
3 Tbsp. olive oil
salt and pepper to taste

Soup

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

Instructions

Roasted Butternut Squash

Preheat oven to 400 degrees F (200 C). 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 to coat. Season generously with salt and pepper. Roast until tender and lightly browned, about 40 minutes, tossing once or twice for even cooking. Remove from oven and set aside.

Soup

Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened but not browned, stirring often, for approximately 7-8 minutes.
Add the previously roasted squash cubes, apple cubes, dried thyme leaves, and dried sage leaves to the pot. Season with salt and pepper to taste, and mix until all ingredients are well combined.
Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the apple cubes are tender, which typically takes about 20 minutes.
Remove the soup from the heat. Carefully puree the soup to your desired smoothness. You can do this in small batches using a standard blender (ensure not to overfill, leaving space for steam, and hold the lid firmly), or by using an immersion blender directly in the pot. If using a blender, pureeing in small batches prevents burns from hot liquid.
Once pureed, taste and adjust seasoning if necessary. If a thinner consistency is desired, add additional broth until it reaches your preference. Ladle the hot soup into individual bowls and top with blue cheese crumbles, toasted walnuts, or toasted pepitas, if desired. Serve immediately.

Nutrition

Keyword: Soup

Cuisine: American

Course: Soup, Appetizer

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