Roasted Butternut Squash Soup

Friday, November 20, 2009

butternut-squash-soup-2

In my family, Thanksgiving dinner always begins with the primi piatti, or first course. It’s the Italian way.  Don’t even try to slap a turkey, stuffing and some sides on the table without first serving some type of soup, pasta or risotto dish.    But, let’s face it.  Who could possibly ingest, much less savor, turkey and all of the trimmings after scarfing down a plate full of homemade manicotti or porcini risotto?  Maybe that’s the reason why in Italian families, Thanksgiving dinner is usually an all day affair, with several “rest” periods between courses to enable diners to take short naps or walks around the block?   That’s also why, if given the choice, I usually go for a soup.

When soup was on the holiday menu at our house, my mother usually made a big pot of Minestra Maritata, or Italian Wedding Soup.  It’s a light, flavorful soup made with chicken stock, greens and little, tiny, light-as-air veal meatballs, and which by the way, has nothing to do with weddings.  It was, and still is, a very popular dish, if not a predictable one.   But, sometimes, I just want to stir things up and throw something unexpected into the mix.   Here’s a dish that none of cooks in my Italian family would ever think of putting on their Thanksgiving table.  None except me, that is. 

butternut-squash

My Roasted Butternut Soup is velvety, and fragrant, punctuated by the earthy flavors of sage, garam masala and ginger.  It’s a savory soup that doesn’t suffer from the cloying sweetness that many winter squash dishes sometimes have. The squash is roasted with a drizzle of olive oil and tossed with the salt and spices to give it a warm, well-rounded depth of flavor.   While there is some cream in this soup, I’ve reduced the amount to just enough to add a little richness while still letting the butternut squash shine through.

This dish is also relatively quick and easy to prepare.  To make it even more so, you can roast the squash in advance and whip up the soup right before you’d like to serve it.

And, just look at how pretty it is all dressed up with some crunchy toasted pumpkin seeds!

butternut-squash-soup-1

If you’re looking for an elegant, delicious and no-fuss dish for your Thanksgiving table this year, look no further.  This Roasted Butternut Squash Soup is for you!

 

 

Enjoy!

19 responses to Roasted Butternut Squash Soup

  1. On November 20, 2009 at 10:14am, Carol, Simply...Gluten-free said...

    Looks delish you maverick you. Hope you and your family have a wonderful Thanksgiving.

  2. On November 20, 2009 at 11:36am, Rosa said...

    A fabulous soup! Really delicious looking!

    Cheers,

    Rosa

  3. On November 20, 2009 at 1:35pm, Jennifer said...

    Susan-This sounds delicious! I have been trying to find a recipe similar to one that I had a few years. The family I worked for took me to their country club for dinner during the holiday season. My starter was a butternut squash soup with candied pepitas, creme fraiche and a drizzle of hazelnut oil. It was one of those starters that I simply adored.

  4. On November 20, 2009 at 3:25pm, Coleen said...

    EYE POPPING photographs!!

  5. On November 20, 2009 at 4:29pm, Bellini Valli said...

    Roasted butternut squash is the order of the day. What a velvety soup!!!

  6. On November 20, 2009 at 4:30pm, kate said...

    this looks fantastic. perfect considering it’s raining and freezing cold out.

  7. On November 20, 2009 at 7:12pm, Karen said...

    Ooo, I am seeing Butternut Squash Soup everywhere, yours looks delish!

  8. On November 20, 2009 at 11:19pm, Screamin' Mama said...

    Yum!! I love butternut squash soup! I can’t wait to try it with the garam masala.

  9. On November 21, 2009 at 12:25am, Jessica Lee Binder said...

    My family does the napping in between too. It is smart to start with soup. Yum.

  10. On November 21, 2009 at 12:33am, Farmer Jen said...

    A lovely soup!

  11. On November 21, 2009 at 3:55am, nina said...

    Hi Susan, this is pretty much the same as my recipe and it IS delicious……I have one addition and that is a grated granny smith apple…it just makes a diifs, maybe you can try it next time and let me know what you think!!!

  12. On November 22, 2009 at 1:10am, Ivy said...

    A perfect soup for cold days. Love your pictures of the soup.

  13. On November 23, 2009 at 7:52pm, Daily Spud said...

    I love the sound of an all-day Italian Thanksgiving with rests between courses – I could really get behind that idea!

  14. On November 24, 2009 at 4:53pm, Leslie said...

    I’m not going to wait until Thanksgiving…I have everything I need to make this tonight! It looks so delicious!

  15. On November 25, 2009 at 8:56pm, Lisa~~ said...

    Thanks for posting this recipe I made it a few nights ago with my only change being a full can of fat-free evaporated milk for the heavy cream. Oh my gosh the soup was wonderful!!

  16. On January 30, 2010 at 5:23pm, Marlene said...

    I didn’t have garam masala or ground ginger or onions. I substituted cumin, allspice and shallots with fantastic and tasty results. I like it without the cream added. YUMMMMMMYYY!!!!

  17. On October 25, 2010 at 12:23am, Liz said...

    This is exactly what I am looking for as a starter for My Big Fat Italian Thanksgiving!

    Do you think it I could make it ahead of time and reheat in the crockpot so that it is easy on Thanksgiving day? I plan to have it out like an appetizer.

    Thanks!

    • On November 05, 2010 at 11:50pm, Bianca said...

      IMO That shouldnt be a problem. I would leave the cream out though, adding in after reheating if you still see a need. I don’t think you will though :)

  18. On November 05, 2010 at 11:47pm, Bianca said...

    I needed an impromptu butternut squash recipe after my plans for risotto fell through (didn’t have enough arborio). This soup was AWESOME! I didn’t add cream. But I did sautee beet greens and place a serving in the bottom of the bowl. So, so good. Thank you :)

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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