If you’re looking for a warm, comforting starter for your holiday table, this Thanksgiving Butternut Squash Soup is a must. I still remember the first time I served it—its silky texture, sweet nutty flavor, and vibrant golden color brought smiles to everyone around the table. With roasted butternut squash, aromatic spices, and a creamy finish, it feels festive yet light enough to enjoy before the big feast. Perfect with crusty bread or a garnish of fresh herbs, this soup sets a cozy, elegant tone for Thanksgiving dinner.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 carrot, diced
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper, to taste
Toppings: roasted pumpkin seeds, cream swirl, fresh thyme or parsley
Instructions
Preheat oven to 400°F (200°C). Place cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender and caramelized. In a large pot, sauté onion, garlic, and carrot until softened. Add roasted squash, broth, cinnamon, nutmeg, paprika, salt, and pepper. Simmer for 15 minutes. Blend soup with an immersion blender until smooth and creamy. Stir in heavy cream or coconut milk, adjust seasoning, and simmer for another 5 minutes. Ladle into bowls, garnish with seeds, herbs, or cream, and serve warm.
Substitutions
Use pumpkin instead of butternut squash for a similar flavor. Replace heavy cream with Greek yogurt or coconut milk for a lighter or dairy-free option. Add curry powder or ginger for a spiced twist. Garnish with croutons instead of seeds for extra crunch.
Equipment
Baking sheet
Large pot
Immersion blender or regular blender
Knife and cutting board
Measuring cups and spoons
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze for up to 2 months in freezer-safe containers.
Reheating: Warm gently on the stove, adding broth if the soup thickens.
Top Tips
Roast the squash for deeper caramelized flavor. Blend until smooth for a silky texture. Taste before serving and adjust seasoning to balance sweet and savory notes. Always garnish just before serving for freshness.
FAQs
Can I make this ahead of time? Yes, it reheats beautifully and even tastes better the next day.
Is butternut squash soup healthy? Yes, it’s packed with vitamins, fiber, and antioxidants, especially if you use lighter cream options.
Can I use frozen butternut squash? Absolutely, it’s convenient and works well in this recipe.
What should I serve with it? Crusty bread, a fresh green salad, or roasted turkey sandwiches pair wonderfully.