I spent a lovely weekend visiting my older daughter at college. While sitting with my husband and all three kids, we fell into a familiar conversation about Thanksgiving. I love planning this holiday and hosting a full house. My favorite part is when the kids help in the kitchen—especially when all three join me at once. I truly live for that shared time.
Every year around this time I test the waters about changing the Thanksgiving menu. “I might do a huge cheese board and crudités for hors d’oeuvres this year,” I said.
“Whoa,” my older daughter replied. “You’re still going to make the zucchini tart, right?”
“I was thinking of skipping it this year.”
“You can’t do that. It’s a tradition and everyone loves it.”
“What if I make it for lunch instead of the butternut squash soup?”
“Mom, what is Thanksgiving without butternut squash soup? That’s even more of a tradition!”
And so my Thanksgiving menu grows each year. But she’s right: I look forward to a noon cooking break with a hot mug of bright orange, silky butternut squash soup and a mini cornbread muffin. Nothing says Thanksgiving—or fall—quite like that. When I was first married and our Thanksgiving table was small, I served the soup as a first course. It was simple and elegant, and I didn’t make many side dishes back then. As guest counts climbed past 16, serving a separate first course became harder. Around the same time, the kids needed something to tide them over at noon before our 4:00 dinner, so the soup moved to a noon lunch break.
I’ll admit it: this is the best butternut squash soup I’ve ever had. There’s no cream, milk, or flour—its richness comes entirely from the squash. Roasting takes time, but it’s mostly hands-off and well worth it. The long roast develops deep, caramelized flavor and lets you skip peeling and cubing: the flesh becomes meltingly tender and simply scoops from the skin.
There are plenty of ways to tweak this recipe. Below are a few options I’ve used over the years, though the written version is how I like it best:
- Finish with a little coconut milk for a subtle creaminess.
- Add a pinch of nutmeg for warmth.
- Increase the cayenne if you like more heat.
- Garnish with toasted salted pumpkin seeds, chopped chives, fried sage leaves, or grilled gruyère croutons for texture and flavor contrast.
I make this every year for Thanksgiving, and it’s also perfect for fall and winter entertaining or a cozy Sunday dinner. The soup holds up well made a day ahead and freezes beautifully. It truly is the best butternut squash soup.
Butternut Squash Soup
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Ingredients
- 8 pounds of whole butternut squash, washed well
- 6 Tablespoons unsalted butter
- 2 Tablespoons pure maple syrup
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken stock or vegetable stock, preferably homemade, divided
- Pinch cayenne pepper
- 2 teaspoons sea salt, double this if your stock is unsalted
- Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the squashes in half lengthwise and scoop out the seeds.
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Place squash halves cut side up in a roasting pan. Divide the butter and maple syrup among the squash cavities. Arrange the carrots and sliced onion around the squash. Pour 2 cups of stock into the pan and cover tightly with foil. Roast for 2 hours.
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Remove the pan and let the vegetables cool until you can handle them. Scoop the squash pulp from the skins and transfer it to a large soup pot. Add the roasted carrots, onions, and the pan cooking liquid to the pot.
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Add the remaining 8 cups of stock, a pinch of cayenne, and salt to taste (increase salt if your stock is unsalted). Stir, bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
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Puree the soup until smooth using an immersion blender in the pot or in batches in a blender. Adjust seasoning and serve with your chosen accompaniments.
Notes
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