Butternut squash soup is a perfect starter for Thanksgiving or Christmas dinner. The warm and creamy soup is easy to make with ingredients like butternut squash, onion, garlic, cinnamon, ginger, vegetable or chicken broth, heavy cream, maple syrup, salt, and pepper. Roast the butternut squash in the oven, add it to the pot along with onion, garlic, broth, cinnamon, and ginger, simmer and then puree it. Add the heavy cream, maple syrup, salt, and pepper, and stir until it becomes creamy and smooth. Optionally, you can top it with croutons, chopped herbs, or a drizzle of olive oil.

Butternut Squash Soup: A Cozy Starter for Thanksgiving or Christmas Dinner

The holidays are about spending time with loved ones and enjoying delicious meals together. One dish that is perfect for fall and winter gatherings is butternut squash soup. This warm and creamy dish is easy to make and a perfect starter for Thanksgiving or Christmas dinner. Here is a step-by-step guide on how to make this cozy and comforting soup.

Ingredients

• 1 large butternut squash
• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F. Cut the butternut squash in half lengthwise, remove the seeds and place the halves on a baking sheet. Roast for 45-50 minutes or until the flesh is tender and can be easily pierced with a fork.
2. Once the squash is cooked, let it cool slightly before scooping the flesh into a bowl. Discard the skin and set the flesh aside.
3. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes transparent and fragrant, stirring occasionally. Add the minced garlic and cook for another minute or until fragrant.
4. Add the roasted butternut squash flesh to the pot, along with the cinnamon, ginger, and broth. Bring the mixture to a boil and then reduce the heat to medium-low. Cover the pot and simmer for 20 minutes or until the squash is very tender.
5. Using an immersion blender or transferring the soup in batches to a regular blender, purée the soup until it becomes creamy and smooth. Return the soup to the pot and place it on medium-low heat.
6. Pour in the heavy cream, maple syrup, salt, and pepper. Stir everything together until the soup is warm and the cream has been fully incorporated. Taste and adjust the seasoning if needed.
7. Serve the butternut squash soup warm in bowls. Optionally, you can top it with croutons, chopped herbs, or a drizzle of olive oil.

Tips and Variations

If you prefer a vegan version of this soup, simply replace the butter with olive oil and the heavy cream with coconut milk. You can also add in other ingredients depending on your preference such as apple, potato, carrot, or celery. For a richer flavor, you can also roast the onion and garlic along with the butternut squash. In addition, if you don’t have an immersion blender, use a regular blender and puree the soup in batches to avoid splatters.

Butternut squash soup is a delicious and comforting dish that is perfect for the holiday season. With this easy-to-follow recipe, you can make this cozy soup for your family and friends as a starter for your Thanksgiving or Christmas dinner. Enjoy the warmth and comfort that this soup brings, and have a happy and cozy holiday season!