Butternut Squash Soup is the perfect starter for a Holiday Meal.
It seems that every family does Thanksgiving or a holiday meal a little differently. Part of my family serves everything at once buffet style, while another part makes sure everyone’s seated around the table. And yet another part of the family serves a first course of soup, usually Butternut Squash Soup, and salad.
In many areas of the country, Thanksgiving falls on a day that is cold. It may be snowing, or you may be suffering from freezing rain. Or maybe it’s just those awful cold blustery winds that cut right through you. No matter what kind of weather you’re having, you’ll need something to warm you up. This Butternut Squash Soup is just what the doctor ordered.
Butternut Squash Soup recipe
This rich and hearty Butternut Squash Soup will chase away all of the winter doldrums.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 4 Butternut Squash - peeled, seeded, and cut into two inch chunks
- 2 Spanish Onions, roughly diced
- 5 stalks celery, roughly diced
- 1.5 inch piece of Ginger, peeled
- 1/2 lb butter
- Chicken Stock to cover
- 1 cup Brown Sugar
- 1/4 c. Granulated Sugar
- Salt and pepper to taste
- For Garnish
- Pepitas or pumpkin seeds
- Crushed Gingersnap Cookies
- Place all ingredients into a stock pot, except for sugars and salt and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook until vegetables are soft.
- Remove from heat, and puree in a blender until the soup is smooth. Be careful as the soup is hot, and never fill the blender carafe more than about half full.
- Once you're finished blending, transfer the blended soup to another pot.
- When all the soup has been blended, add the sugars and stir to combine.
- Adjust seasonings to taste.
- Garnish with fresh cranberry sauce, pepitas, and crushed gingersnap cookies.
We’re doing a series on Thanksgiving dishes all week. Be sure to check back daily to see what’s new!