Roasted Butternut Squash Soup: A Complete Thanksgiving Recipe

Roasted Butternut Squash Soup ingredients and timing

Squash soup is a seasonal starter, not one of the core dishes most Americans name in Thanksgiving polling. It earns a place here as a make-ahead first course that uses familiar fall produce and can accommodate dairy-free guests. ^[4]

Yield: 6 servings. Prep time: 20 minutes. Cook time: 55 minutes. Total time: 1 hour 15 minutes. Ingredients: One 3-pound butternut squash, peeled, seeded and cubed; 1 sweet apple, peeled and cubed; 1 yellow onion, sliced; 3 garlic cloves; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 4 cups low-sodium vegetable stock; 6 sage leaves; 1 tablespoon maple syrup; 1/2 cup heavy cream or unsweetened oat cream; and toasted pepitas for serving. ^{[1] [3]}

How to make roasted butternut squash soup

1. Heat the oven to 425°F. Toss squash, apple, onion and garlic with oil, salt, pepper and nutmeg on a sheet pan. Roast 35 to 40 minutes, turning once, until the squash is tender and browned. 2. Bring stock and sage to a simmer in a large pot. Add the roasted mixture and simmer 10 minutes. Remove sage. 3. Blend in batches with the vent open and a towel over the lid, or use an immersion blender, until completely smooth. Stir in maple syrup and cream. Adjust salt and thin with stock if needed. Serve hot with pepitas. ^{[1] [3]}

Make-ahead, storage and substitutions

The soup can be refrigerated for four days or frozen without the cream for up to three months. Cool it quickly in shallow containers and reheat to 165°F. Add dairy after thawing for the smoothest texture. Use oat cream for a vegan version, or replace the apple with a ripe pear. When using a countertop blender, never seal very hot soup in a closed jar because steam pressure can force the lid upward. ^{[2] [3]}