Butternut Squash Soup

This year we enjoyed a small Thanksgiving with only four of us. It was the first home-cooked Thanksgiving I prepared for my kids and the first whole-turkey I cooked myself. Last year, Sweet Pea was born right around this time, so we didn’t cook any food. I was hoping for a cozy day with a lot of home-cooked foods this year, and that’s how it turned out. I hope everyone had a good day.

Butternut Squash Soup

Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Servings 4
Author whiteblankspace


  • 1 large butternut squash
  • 2 medium carrots roughly chopped
  • 1 onion quartered
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cups chicken broth or vegetable broth
  • 1 bay leaf
  • salt and pepper to taste
  • a dash of apple cider vinegar
  • heavy cream when serving


  1. Preheat the oven to 450 F.
  2. Cut the ends of the butternut squash and prick the squash with a fork a few times.
  3. Microwave the squash for 3~4 minutes. This step will make it easier to cut and peel.
  4. Cut the squash in half and scrape out the seeds using a spoon. Peel the skin with a vegetable peeler. Then, cut the squash into 1″ thick chunks.
  5. Spread chopped squash, carrots, and onion on a baking sheet lined with parchment paper. Drizzle olive oil on top.
  6. Bake for 40~45 minutes.
  7. Heat a large pot over medium heat and melt butter. Add the roasted veggies, broth, and bay leaf. Bring to a boil and then reduce heat and simmer for 10 minutes.
  8. Turn off the heat, discard the bay leaf, and blend the soup with an immersion blender until smooth.
  9. Season with salt and pepper to taste. Add a splash of apple cider vinegar if desired.
  10. Mix in heavy cream before serving.

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