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Roasted Butternut Squash Soup

Thanksgiving is so close I can almost taste it. All those wonderful, familiar, harvest comfort foods together on one table. Thanksgiving is my favorite holiday by far, centered around what I love to do most: cook and eat. Thanksgiving first began in 1621 with a shared meal between the Plymouth colonists and Wampanoag Indians. It was not until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held on the final Thursday in November.

butternut squash soup

In modern times, Thanksgiving celebrations have lost much of their original religious significance and have become more about family, bountiful foods, and celebrations. According to the National Turkey Federation, in the US 90% of Americans eat turkey roasted, baked, or deep-fried on this food-focused holiday. Anything is doable food-wise on Thanksgiving, which is something I love. This is my more classic butternut squash soup, which pays homage to the holiday’s origins as pumpkin and squash were crops grown by the Wampanoags.

butternut squash soup

With flavorings of brown sugar, ginger, garlic, and cinnamon, this chicken-stock-based pureed soup is simple but elegant, and a great complement to any holiday meal. This is also an easy make-ahead soup.  I recommend serving it in small cups at the start of your holiday meal to welcome family and friends to your holiday table.

butternut squash soup

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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