This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart Granny Smith apple. When everything’s soft and the flavors have melded, purée it all in the blender. Finally, enrich the soup with a bit of heavy cream. It’s a perfect way to cozy up on any chilly day, and a fantastic Thanksgiving starter.
To add a textural final flourish, garnish with toasted pumpkin seeds, our Savory Pumpkin Seed and Rye Granola, or Parsley Croutons. And for a delicious alternative you can make in your Crock Pot, check out our Slow Cooker Butternut Squash and Red Pepper Soup. Check out all the best of pumpkins on Chowhound too (they’re closely related to butternut and other winter squashes).
Make-ahead note: Cool the finished soup to room temperature, cover, and refrigerate for up to 3 days, or stick in the freezer up to 1 month.
For another festive way to prepare this fall all-star, try our Maple Hasselback Butternut Squash recipe too!