Butternut Squash Soup

The start the holiday season! I love this time of year. This month I’m sharing a few no-fuss Thanksgiving Day recipes. I tend to overthink holiday meals, so this year I’m keeping it simple…

Thanksgiving Menu 2023:

Appetizer: Butternut Squash Soup

Main: Turkey Breast

Side: Air fried green beans

Side: Fall salad

Side: Homemade Sourdough Bread

(Don’t worry my mom is making the traditional sides too :)

Recipe #1: Butternut Squash Soup

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon sea salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed 

• I buy mine locally at the Co-Op cubbed, much easier!

• 3 garlic cloves, chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon grated fresh ginger

• 3 to 4 cups vegetable broth or I use bone broth

• Freshly ground black pepper

• Toppings

• Goat Cheese

• Chives or parsley

• Pepper

• Bacon (optional)

• Pepitas

Method

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  

• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  

• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with chives, goat cheese and crusty bread.