This beautiful first course has a velvety texture and a deep, rich flavor, thanks to the squash, potatoes and carrots that are first roasted, then pureed. You can make this soup up to a month in advance and freeze.

Get the recipe for Roasted Butternut Squash Soup

NEXT: Green Beans with Caramelized Red Onion and Mushroom Topping >>

Recipe excerpted from:

Christmas Family Gatherings by Donata Maggipinto, © 2003 Chronicle Books