Thanksgiving is one of my favorite holidays. I love the food, the traditions we pass on from year to year, and the weather in Florida is perfect.
I usually do my food shopping and cooking for several days before. Once the cooking begins, it feels like it never ends. I always say it’s one of the hardest holidays to have because of all the dishes to make, but it is so worth it!
This recipe for butternut squash soup is not a tradition. It hasn’t been passed on from generation to generation, but it should be passed on. It is the perfect appetizer for a small crowd on Thanksgiving Day. I have made it a couple of times on Thanksgiving and everyone enjoyed it. It is really simple to make, healthy and so good! I usually serve this with roasted asparagus and stuffed mushrooms(recipes coming soon) before Thanksgiving dinner.
Traditions can be started at anytime. I love looking back on the pictures below. This was the first time I started the tradition of butternut squash soup. I remember it like it was yesterday! My sister and her husband were visiting from New York and both of my grandmas were still with us. We laughed the whole day, especially since my Mom’s mom and my Dad’s mom bickered all day. And when I served the soup to my 100 year old Grandma she laughed and said, “What is this sh**?”
I am so thankful for those fun memories.
Adapted from Food Network Kitchen(I’ve changed very little since it is perfection!)
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Butternut Squash Soup
- 3 tablespoons for extra virgin olive oil
- 1 onion, sliced thin
- 4 cloves of garlic, smashed
- 2 fresh sage leaves
- 2 teaspoons of salt
- freshly ground pepper
- 1 can of peeled plum tomatoes
- 2-3 pounds of butternut squash(you can buy it in the produce section of your supermarket already peeled and chopped)
- 4 cups of low sodium chicken broth
- 1 teaspoon of balsamic vinegar
- grated pecorino romano cheese
- In a large pot, heat the olive oil over medium heat.
- Add the onion, sage, 1 teaspoon of salt and season with pepper.
- Cook for about 10 minutes until tender.
- Add the garlic and cook for two more minutes.
- With a slotted spoon, take 3 tomatoes from the can and place in the pot.
- Break up with a wooden spoon and cook for about 7 more minutes.
- Add the squash and the rest of the salt.
- Cook until the squash is tender(about 15 minutes).
- Add the chicken broth and 2 tablespoons of the sauce that is in the can of tomatoes.
- Simmer and cook uncovered for about 20 minutes.
- Set aside to cool for about 10 minutes.
- Use the immersion blender and blend until smooth.
- Stir in the vinegar(which is the perfect addition to this soup!)
- Ladle into individual bowls and top with grated cheese.
BTW, this can be made a day before and heated when ready to serve!
If you like this recipe you will love:
Colonial Pumpkin Pie
Roasted Peppers with Garlic