Simple Roasted Butternut Squash Soup

A no-fuss make-ahead Thanksgiving appetizer.

I’m so pleased to report that I have been crushing it this past weekend trying new recipes for our Thanksgiving spread. Don’t worry, I plan to share all of them with you as we count down the days.

Today, I want to talk with you about the importance of a good make-ahead appetizer. It can be a long stretch between breakfast and your Thanksgiving meal so I recommend you give yourself and your guests, a little something to savor whether you are cooking or relaxing.

Keep it simple and festive.

I fully intend to whip up a warm batch of this quintessential comfort starter. You simply roast your butternut squash, onions and apple slices in the oven, then puree with good vegetable broth. You can  store it in the refrigerator for up to three days or freeze it for up to three months. I’ve been making this same basic butternut squash soup for years, with subtle tweaks here and there. You can get as creative as you would like with toppings for this soup. In the past, I have tried everything from pumpkin seeds, fried sage leaves, crispy shallots, pomegranate seeds, Gruyere croutons, creme fraiche, sliced pears, and pesto.

Go forth and conquer.

Simple Roasted Butternut Squash Soup

1 medium butternut squash (about 3 pounds) peeled and seeded
1 medium yellow onion, peeled
2 organic McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
4 cups *vegetable broth (more to thin)

Preheat the oven to 425 degrees F. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 30 to 35 minutes, tossing occasionally, until very tender. Meanwhile, heat the stock to a simmer in a large pot. When the vegetables are done, place them in the pot of stock and simmer for 15 minutes. Use an immersion blender (or regular blender) and blend until smooth and creamy. Taste for seasonings to be sure there’s enough salt and pepper.

*Make sure you use a really flavorful vegetable broth! My favorite is Rapunzel Vegetable Bouillon with Sea Salt. You can find this brand at Whole Foods and most health foods stores.


Thursday, December 7th 6:30-8:00pm – BOOK NOW

Satisfy your cravings with these feel-good hearty favorites, like velvety soup, comforting hearty lasagna and finish off with a delectable dark chocolate treat!

  • Warm White Beans with Arugula Pesto
  • Parmesan & Toasted Bread Kale Salad
  • Roasted Italian Sweet Potato Soup with Fresh Thyme
  • Simple Skillet Vegetable Lasagna
  • Dark Chocolate Almond Joy Bars

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