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
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.