Whether you celebrate Thanksgiving with family or do a yearly “Friendsgiving” like I do, you know your guest’s palates are as diverse as the dishes on the table.
Just as important as the turkey, or the “main show,” are the sides we serve before and during the meal. Because there are usually several, you should find a wine that compliments the majority of them. When looking for the perfect match for your sweet potatoes, brussel sprouts and butternut squash soup, consider trying a Savennières from Anjou in Loire.
Chenin Blanc, the grape variety found in Savennières, has a profound nose full of pineapple, pear, honeysuckle and schist. When pairing this wine with a homemade butternut squash soup, you’ll find the zippy acidity of the Savennières cuts through the thick full-bodied soup while not over-powering it putting you and your guests straight into a euphoric state. Trust me…it’s a thing. 
Butternut Squash Soup
- Total Time: 85 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
Creamy, comforting, and perfect for a chilly evening. This simple soup is a fall favorite, easily customizable to your taste.
Ingredients
- 1 lbs (1 kg) butternut squash
- 4 cups (946 ml) vegetable broth
- 1 Tbsp extra virgin olive oil
- 1 medium shallot
- 3 cloves garlic
- 1/2 tsp maple syrup
- 1/2 tsp honey
- 1 tsp salt
- 1 Tbsp butter
- 1/2 tsp nutmeg
- Black pepper
- Salt
- Thyme
Instructions
- Preheat oven to 425°F (218°C).
- Cut the butternut squash in half, rub the insides with olive oil and black pepper.
- Place squash halves face down on a parchment paper-lined baking tray.
- Roast for 45 minutes.
- Meanwhile, heat 1 Tbsp of olive oil in a soup pot until glistening and add diced shallot.
- Cook for 3-4 minutes, or until the shallot is caramelized.
- Add garlic and cook until fragrant.
- Scoop out the soft insides of the roasted squash and add to the soup pot.
- Add vegetable broth, nutmeg, honey, maple syrup, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until smooth.
- Add butter and let it melt into the soup.
- Serve with black pepper and garnish with fresh thyme.
Notes
- For richer flavor, roast the squash until slightly caramelized, about 50-60 minutes.
- Coconut milk can be substituted for some or all of the vegetable broth for a creamier, richer soup.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; it may thicken slightly upon cooling.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 5
- Protein: 4
- Cholesterol: 15
Frequently Asked Questions
Do I need to roast the butternut squash, or can I boil it?
Roasting concentrates the flavor and removes excess moisture, producing a richer, deeper-tasting soup. Boiling works but results in a slightly more watery base.
Can I make this soup vegan?
Replace the butter with a neutral oil or vegan butter and use vegetable broth, which the recipe already calls for.
How do I make butternut squash soup less watery?
Roast the squash face-down at high heat until fully caramelized, and add broth gradually during blending rather than all at once.
Can I freeze butternut squash soup?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Stir well after reheating, as it can separate slightly.
What toppings work well on butternut squash soup?
Toasted pumpkin seeds, a swirl of cream, crispy fried shallots, or a drizzle of chili oil all add good texture and contrast.
