Thanksgiving will be here before we know it—cue the very specific form of anxiety brought on by having to speak to extended family members who don’t share your political views, and the general form of anxiety you get from being around your parents.
If you’re hosting, you probably already have a plan (you should definitely already have a plan) for what you’re going to serve, and it probably looks like the traditional Thanksgiving meal most people around the country are going to tuck into Thursday, November 24th.
Related: 150+ Easy Thanksgiving Dessert Recipes
It’s always fun to add a few dishes to the table that are beyond the turkey-stuffing-potatoes standard. This easy Roasted Butternut Squash Soup recipe, ripped from the pages of Lisa Food: A Gluten Free Cookbook by Andrea Donadio and Lisa Predko, is guaranteed to be a good addition to your Thanksgiving menu and for the rest of gourd season (aka fall).
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- Preheat oven to 400°F.
- In a large bowl coat squash with salt, pepper and appropriate splashes of olive oil. Roast in a pan until soft, for approximately one hour, stirring every 20 minutes.
- Heat oil in a large pot over medium-high. Cook onions and garlic until soft, about 7 minutes.
- Add roasted squash and stir. (If you have some to spare, splash in some white wine and cook down for 1 minute.)
- Pour in broth until squash is covered. Add bay leaves. Bring to a boil and then reduce to simmer, allowing it to cook for approximately 30 minutes (taste and add salt as needed).
- Turn off heat and use an immersion blender until soup is smooth. Return to stove on low heat, stir in cream, and serve.
Related: Best Thanksgiving Side Dishes
What to serve with butternut squash soup
- roasted veggies
- glazed carrots
- turkey
- grilled cheese
- sandwiches
- crusty bread
- a mixed salad
- rotisserie chicken
Related: Our Best Soup Recipes
Best Butternut Squash Soup Recipe
Source: https://parade.com/842813/amandawaas/butternut-squash-soup/