My husband raves about this butternut squash soup.
It has more ingredients than a typical butternut squash soup recipe, but I had such great reviews, I think they are all worth adding! Click here to see my recipe for a Thanksgiving Turkey.
Need a “How To Guide” to host your own Thanksgiving in Paris? I’ve got you covered with my article “How to Host an American Thanksgiving in Paris.” There you’ll find lists of stores, recipes for all the dishes, and tips on managing your French guests’ culture shock.
For now, here is the absolutely exquisite butternut squash soup recipe!
Pour les francophones, voici la recette en français!
Roasted Butternut Squash Soup
This soup is delicious. I served it for Thanksgiving and my guests loved it. My husband was thrilled that I enough for lots of leftovers. I think the toppings make the soup even better.
- 1 carrot, peeled, cored and diced
- 1 Granny Smith apple, cored and diced
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 2 cloves garlic, minced
- olive oil
- 1/2 teaspoon curry powder
- 1/4 cup butter
- 6 shallots
- 2 sprigs fresh thyme
- 6 cups low-salt chicken broth
- 4 tablespoons honey
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon cumin
- pine nuts
- Optional: heavy cream, coconut milk, potatoes
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper. You may use two baking pans if necessary.
- Core and peel the granny smith apple and the carrot. Chop both into large 1″ chunks then drizzle with olive oil and toss with salt, pepper, minced fresh garlic and dashes of curry powder. Spread out on the parchment.
- Halve the butternut squash, drizzle with olive oil and spread evenly with fingers. Sprinkle with salt, pepper, minced fresh garlic and dashes of curry powder, and then flip face down on the parchment in one single layer with the carrot and apple.
- Bake in the oven until tender, about 40-50 minutes. Halfway through baking, turn all the apple and carrot pieces. If using two pans, alternate pan locations at this time to cook evenly.
- Melt butter in a large pot over medium heat. Chop and cook the 6 shallots and 2 sprigs of finely chopped fresh thyme until the shallots are translucent, about 3-4 minutes.
- Scoop the meat of the squash from the hard shell into the pot. Add to the pot: the carrot, apple, 6 cups of stock, 4 tablespoons of honey, 1/4 teaspoon of cumin and 1 teaspoon of minced fresh ginger.
- Simmer for about 10 minutes, then remove from heat. Puree the soup using an immersion blender, and season with salt and pepper to taste.
- (Optional: Add 1 cup heavy cream or coconut milk if desired. For a thicker soup, you can also cook it with some peeled potatoes. I didn’t add any of this, and we loved it as is.)
- Garnish with freshly chopped chives and briefly roasted pine nuts.
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