Are you ready for Thanksgiving? Today I’m sharing a recipe for Savory Butternut Squash Soup that you can serve as the starter course for your Thanksgiving meal. Last year I made a sweeter version of this soup, and truth be told, it was too sweet. So I’m really excited about this recipe which was far less sweet and more savory, perfect as a prelude to turkey and all the trimmings!
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Toss the squash, onion, carrot, and apple with extra virgin olive oil and spices in a big bowl.
Roast in the oven to intensify the flavors. Then cook in a pot with the other ingredients.
Puree in a blender, and add cream. The original recipe calls for heavy cream, but I used light cream.
No need for the extra calories and fat … the soup is hearty enough without heavy cream, in my opinion.
But since it’s a starter course for Thanksgiving, use smaller bowls.
I’m serving it up in my small, white ironstone bowls.
The flavor and color are fabulous! Definitely more savory than sweet.
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Savory Butternut Squash Soup
1 butternut squash; peeled, de-seeded, and cubed
2 carrots, cut in thick slices
1 med onion, cubed
2 gala apples, peeled, cored, and cubed
3 cloves of garlic
2 tbsp extra virgin olive oil
2 bay leaves
1 tsp dried thyme
1 tsp of dried sage
1/2 tsp salt
1/4 tsp white pepper
1 cup light cream
32 oz vegetable stock, pre-made or from scratch
Preheat oven to 425 degrees F. Toss squash, carrots, onion, apples, and garlic in large bowl with olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper or tin foil. Roast in oven for about 40 minutes, or until squash is tender and lightly browned. Remove from oven and place the vegetable mixture into a large soup pot over medium heat.
Add your vegetable stock. I made mine from scratch but you can use store-bought to save some time. You can also make your vegetable stock a day or two ahead, if preferred. Store it in the refrigerator until ready to use. Simmer for 15 minutes and then remove the pot from the heat. Working in 2-3 batches, puree the soup in a blender until smooth. You can add more vegetable stock if the soup is too thick. Stir in cream until thoroughly mixed and serve!
More Soups for You to Try!