Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger

I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.

Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.

For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.

Peel the butternut squash (Wendy Goodfriend)

Roasted Butternut Squash Soup with Apples and Ginger

Makes about 6 servings

Ingredients:

2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes
Olive oil
Kosher salt
2 tbsp unsalted butter
1 medium yellow onion, diced
2 tart apples, peeled, cored and chopped
2 teaspoons grated fresh ginger
3 1/2 cups chicken stock, plus more as needed
1/2 cup heavy cream
Crème fraiche, for serving
Finely chopped fresh flat-leaf parsley leaves, for serving

Slice the squash horizontally and scoop out the seeds. (Wendy Goodfriend)

Slice squash into 1-inch cubes. (Wendy Goodfriend)

Peel, core and chop apples. (Wendy Goodfriend)

Instructions:

1. Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.

Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. (Wendy Goodfriend)

Roast, turning occasionally, until tender, about 30 to 40 minutes. (Wendy Goodfriend)

1. In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.

Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. (Wendy Goodfriend)

Stir in the roasted squash, chicken stock, and cream. (Wendy Goodfriend)

1. In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.

Ladle the soup mixture into a blender and puree until silky smooth. (Wendy Goodfriend)

Add enough additional chicken stock as needed to make a smooth consistency. (Wendy Goodfriend)

1. Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.

Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. (Wendy Goodfriend)