Written by Megan Bailey of Sweet Little Peanut for Building Blocks.
We all have our favorite Thanksgiving traditions and recipes, but today we are introducing you to a new recipe that is sure to become an instant hit! We wanted to come up with something a little different for our Thanksgiving menu this year and our thoughts kept turning to the idea of a delicious soup!
This butternut squash soup recipe is perfect for fall and adds a warm hint of orange to your Thanksgiving table. Whether you serve it as a first course or right along side with your turkey and mashed potatoes, we promise that kids will love the subtly sweet taste!
Butternut Squash Soup
- 1 large butternut squash, or 2 small (about 4 lbs total), peeled, seeded and cubed
- 3 tablespoons olive oil, divided
- kosher salt
- black pepper
- 1 tablespoon butter
- 2 apples, peeled and sliced (I used Gala)
- 1 inch piece of fresh ginger, peeled and grated or minced (about 1 1/2 tablespoons)
- 1 medium onion, chopped
- 1/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- pinch of ground cardamom (optional)
- 3 cups of stock (chicken, turkey or vegetable)
1. Preheat oven to 425 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
2. In a heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom (if using). Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
3. Working in small batches, carefully transfer soup to blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasonings for salt and pepper. Serve!
Note: Soup can be garnished with sour cream and pepita seeds
I hope your family enjoys this recipe as much as ours does! For more great Thanksgiving ideas, check out our stunning DIY centerpiece, gold leaf place cards and kid’s placemat craft from this celebration.
Photography by Becky Kimball
Floral design by Studio Stems
Kid’s Table: plates, utensils, tumblers, table runner and decor from Pottery Barn Kids
Adult’s Table: plates, mercury glass pumpkins, table runner, napkins, candles and glassware from Pottery Barn
Gold flatware from West Elm