Can you believe that Thanksgiving is only fifteen days away? I’m working overtime to make sure I can relax with my family on the holiday. I bet that if you imagine me on Thanksgiving, you’ll assume that I’ll be helping out in the kitchen all day. To tell you the truth, I really love kicking my feet up and being served a home-cooked meal for a change. Sorry in advance, Mom!
I’m not completely useless. I usually help throw together a salad (like this one) or bring some cornbread with me, which is great because I can make it the day ahead in my own kitchen. This super creamy (yet cream-less) roasted butternut squash soup is another great make-ahead option. In fact, it tastes even better the next day.
I designed this traditional butternut soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. (My other butternut squash soup‘s Thai curry spin doesn’t play nicely with turkey.)
This version would also be a great accompaniment to grilled cheese sandwiches and salads through the end of winter. Basically, if you ever get a hankering for homemade butternut squash soup, this is the recipe for you.