This butternut squash soup is our first course at Thanks Giving dinner and it’s always a big hit but is just as yummy all winter long. We roast the squash the day before to save time and it’s ready to chop and add to the soup. Tip: Roasting the squash whole makes it much easier to peel and seed.
- 2 lb. butternut squash, (yields about 5 cups roasted squash)
- 1 large red onion, rough chopped (about 3 cups)
- 1 tablespoon olive oil
- 5 cups chicken broth, more for desired consistency
- 1 teaspoon fresh thyme, minced, more for garnish
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ teaspoon cinnamon
- Balsamic Glaze or Syrup for garnish, optional
- Preheat oven to 375 degrees and wash the outside of squash. Place butternut squash in an ungreased glass baking dish, bake uncovered for 60 minutes or until tender and easily pierced with a fork. Remove from the oven and allow to cool. (Squash may be roasted up to one day ahead and kept in the refrigerator.)
- When squash is cooled, chop the onion and bring a large soup pot to medium heat, add olive oil. Cook the onion for ten minutes stirring occasionally until softened. While the onion cooks cut the butternut squash in half and scoop out the seeds and discard. Peel the outer skin and discard, chop the squash into 1-2 inch pieces. Add the thyme, butternut squash, salt, white pepper, and cinnamon to the onions and stir to combine. Add chicken broth, stir and bring to a boil. Reduce heat to medium low and cover, simmer for 30 minutes, turn off heat.
- Using an emersion blender, blend soup until smooth; add more chicken broth to attain desired consistency. Salt and pepper to taste. Serve in bowls garnished with a drizzle of balsamic glaze and a few thyme leaves. Serves 6