Squash soup. Flickr via by Andy Ciordia
Squash soup—it practically screams autumn and Thanksgiving—is a great way to start your Turkey Day feast. Here’s a recipe from Chef Renee.
Plus, she’s built in a bonus. The soup should be made the day before. So you get to cross one item off your Thanksgiving prep list!
Thanksgiving Squash Soup with maple cream drizzle
This soup is better if made the day before serving.
Preheat oven to 325F.
Prepare the squash:
4 pounds of squash—any combination of pumpkin, acorn, butternut squash, peeled, seeded and diced into chunks.
½ cup olive oil
2 tablespoons brown sugar or dark honey
2 teaspoons kosher salt
10 twists fresh pepper
1 branch rosemary, leaves removed
Toss all the ingredients together and roast on an oiled baking sheet for 30-40 minutes, until squash is soft. Reserve.
Prepare the soup base:
2 large white onions, peeled and cut into large dice
2 large carrots, peeled and cut into medium dice
4 garlic cloves, peeled and coarsely chopped
2 inch piece of ginger, peeled and chopped
1 large sprig of thyme
1 stick cinnamon or 1 teaspoon ground cinnamon
1 stick butter, sweet
¼ cup olive oil
2 quarts chicken stock, (you can use water if you prefer)
In a large stockpot, heat butter and oil until sizzling. Add onions and carrots and cook for 5 to 10 minutes, until they start to soften. They should not brown.
Add garlic, ginger, thyme and cinnamon. Sauté until garlic and ginger are soft.
Add squash and 2 quarts chicken stock. Bring to a boil, reduce to a simmer, and cook until everything is very soft—about 30 minutes. Turn off heat and let soup cool for one hour.
Puree soup in a blender or food processor, in batches. You can add more chicken stock to thin it.
Pour soup through a strainer to remove the thyme, ginger and cinnamon stick.
1 small container sour cream
¼ cup maple syrup
1 cup toasted pecan halves, cut in quarters
Mix all ingredients together and refrigerate until 30 minutes before serving soup.
Reheat soup slowly until simmering. Taste for salt and pepper.
Serve with a drizzle of maple cream