Happy Thanksgiving everyone!
Obviously, one of the best parts of Thanksgiving is the food. The good thing about making a ton of food is having lots of leftovers to last you a solid few days after Thanksgiving.
Soup is a fantastic way to make use of any leftover roasted vegetables. Here is my recipe for Butternut Squash Soup. The good thing about this recipe is you can add whatever cooked root vegetables you have into the blender and incorporate it into the soup.
Here is how you make it…
Ingredients:
- 2 butternut squash (I used 1 large bag of Trader Joes pre-cut butternut squash)
- 1 large onion (diced)
- 1 cup of carrots (diced)
- 1 cup of celery (diced)
- 1 Tb butter
- 2 Tb olive oil
- 1/2 cup of half and half
- 6 cups of chicken (or veggie) stock
- salt and pepper to taste
- paprika
- red pepper flakes
Instructions:
Peel and cube butternut squash (unless you are using pre-cut butternut squash) and coat with olive oil and salt. Roast in oven on 425 for 30 minutes or until golden and tender. While the squash is roasting, sauté veggies with butter and olive oil in a soup pot on the stove over medium heat until translucent and cooked. When butternut squash is done cooking, add to blender along with the cooked vegetables and blend until smooth. Add back to the soup pot and stir in the chicken broth. Bring to a boil and then simmer. Stir in half and half (you can use more depending on how creamy you want it) and add seasoning (I used salt, pepper, paprika, and red pepper flakes).
I made havarti grilled cheese to go along with my soup to make it a complete meal.
