Start your Thanksgiving table with something warm and velvety. Roasting the squash first gives this soup a deep, caramelized sweetness, and sweet leeks and a swirl of cream make it feel special without much work. It’s also one of the best make-ahead dishes on the menu.

Serves: 6 to 8 | Prep: 20 min | Cook: 55 min

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
• 2 large leeks, white parts only, thinly sliced and rinsed well
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 tbsp olive oil, divided
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ½ tsp smoked paprika
• Red pepper flakes, for sprinkling

Method

1. Heat the oven to 400°F. Toss the squash with 2 tbsp olive oil, ½ tsp salt, the pepper and the smoked paprika on a large sheet pan. Spread it out in a single layer.
2. Roast for 30 to 35 minutes, stirring once, until the squash is tender and browned at the edges.
3. While the squash roasts, warm the remaining 1 tbsp oil in a large pot over medium-low heat. Add the leeks and ½ tsp salt and cook for 8 to 10 minutes, stirring often, until very soft but not browned. Add the garlic and cook for 1 minute.
4. Add the roasted squash and the broth. Bring to a simmer and cook for 10 minutes so the flavors come together.
5. Blend until smooth with an immersion blender, or in batches in a blender, leaving the lid vented and covered with a towel to let steam escape.
6. Return the soup to low heat and stir in the cream. Warm it through without letting it boil, then taste and adjust the salt and pepper.
7. Serve in warm bowls with a sprinkle of red pepper flakes.

Notes

• Make ahead: make the soup through step 5 up to 3 days ahead. Reheat gently and add the cream just before serving.
• Freezing: freeze the base without the cream for up to 3 months.
• Too thick? Thin it with a splash of broth.