I tend to be very organized for any holiday. Whether it is just an intimate dinner for four, or a big family gathering, I make notes, prepare everything that I can ahead of time, and make schedule for the big day. Nothing is better than a relaxed holiday meal when you are not overstressed about getting all the dishes out at the same time.
One of my family’s favorite recipes is this creamy, thick butternut squash soup. I make this soup up to two days in advance which works out great because the flavors in this soup are enhanced when prepared ahead of time. All the soup requires before serving is a gently reheating, garnish, and serve!
I added lots of warm spices in this soup, to celebrate Thanksgiving and I garnished my soup with a swirl of sour cream and pomegranate arils which looked very pretty. You can use a hand immersion blender to puree the ingredients, but I find that my Vitamix mixer creates the creamiest, smoothest soups ever and I always use my Vitamix when making this type of soup.
Although this soup is the perfect start to a Thanksgiving meal, you could also serve it at Christmas, or any meal that you want to impress guests. I like this soup very thick, but you can adjust it to your own preference by adding a little extra broth to thin it out if you prefer. By the way, this soup also freezes really well, so you can make a double batch and freeze half if you’d like to!
Deborah Mele Revised 2022
- 2 Medium Butternut Squash
- 3 Tablespoons Olive Oil
- 1 Large Onion, Chopped
- 4 Large Carrots, Chopped
- 1 (2-inch) Piece Fresh Ginger, Peeled & Finely Chopped
- 5 Large Garlic Cloves, Peeled & Chopped
- 5 Cups Free Range Chicken Stock
- Salt & Pepper To Taste
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cloves
- 1 Cup Heavy Cream
- 1 Cup Sour Cream Mixed With 1/4 Cup Heavy Cream
- Pomegranate Arils
- Preheat oven to 400 degrees F.
- Cut the squash lengthwise into four pieces and scoop out the threads and seeds.
- Place the squash cut side up on baking sheets and roast until fork tender, about 40 minutes.
- While the squash is roasting, in a large stockpot, heat the olive oil over medium heat and once sizzling add the onions and carrots.
- Cook until the onions are translucent and soft, about 5 minutes.
- Add the ginger and garlic and cook another minute or two.
- Add the chicken stock and spices and bring to a boil.
- Reduce heat to a simmer, and then cook over low heat for about 20 minutes.
- Once the squash has cooked, scoop out the flesh with a spoon and add to the stockpot.
- Continue to cook for another 15 minutes or so.
- Allow the soup ingredients to cool to room temperature, then stir in the heavy cream. Puree the soup in batches, then return to the pot and reheat.
- Serve warm with suggested garnish or garnish of choice.
Nutrition Information:Yield: 8 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 353Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 63mgSodium: 288mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 7g