your thanksgiving butternut squash soup

butternut squash soup

People have certain rules about what should be on the Thanksgiving table. I, for one, am pretty loosey goosey about the whole thing. This is not surprising to anyone who knows me well because ‘loosey goosey’ pretty much sums up my approach to the culinary world. I like to adjust as I go, add a pinch of something if it feels right and go with what I have on hand. When I sat down to plan what I would bring to the three dinners we will be attending, I knew I wanted to stray a little from tradition but still stay within the lines of the season. Dressing, green bean casserole and pie all made the cut and will maintain their traditional integrity, but I still felt like we could shake things up just a little tiny bit, but don’t worry, I didn’t nix the mashed potatoes.

I understand that no one really needs to have an appetizer right before they consume a weeks worth of food, and most people think the idea is absurd, but sometimes you want dinner to be a little fancy and I don’t know any better time to be fancy than on Thanksgiving. Break out the cloth napkins, the candlesticks and the good china, even make seating cards if you’d like and enjoy the one meal a year where you can pull out all the stops.

Thankfully, this starter won’t take up much of your time (which I know is utterly precious on the big day), and most of the ingredients are likely in your kitchen anyway, so no large additions to the shopping list either. Make the soup and remove the seeds from the pomegranate the day before and throw them in the fridge. Take a few leaves off of the brussels sprouts you’re probably already making and all thats left to do is just throw it all together. We ate it at room temperature and it was delightful, but you can warm it up in a pot if you can stand one more minute at the stove.

thanksgiving butternut squash soup
serves 4 to 6

Ingredients:

For soup:

  • 1 medium butternut squash, peeled and chopped
  • 1 yellow onion, chopped
  • 2 large garlic cloves, quartered
  • 1 tablespoon fennel seed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 2- 4 cups chicken broth
  • 2 tablespoons champagne vinegar (or other vinegar such as apple cider)

For garnish:

  • 12 brussels sprouts, outer leaves removed
  • olive oil
  • kosher salt
  • goat cheese
  • 1/4 cup pomegranate seeds

Preparation: 

For soup:

  1. Pre-heat the oven to 400 degrees. In a large bowl, combine the squash, onion, garlic, fennel seed, thyme and nutmeg with a glug of olive oil. Toss to coat. Season with salt and pepper. Add this to a sheet pan, keeping all of the ingredients in one layer and roast until tender and starting to brown, about 30-45 minutes.
  2. Let the ingredients cool slightly and then transfer them to the pitcher of a blender. Add 2 cups of chicken broth and the vinegar and blend until smooth. Add more chicken broth if needed to thin and adjust the seasoning to taste. If you’d like it a bit more acidic (I do! I do!) then add an extra splash of vinegar and a bit more salt.

For garnish:

  1. Toss the brussels sprouts with olive oil and season with salt. Roast in the 400 degree oven until the leaves are browning and crisp, about 15 minutes. Remove the crispy outer leaves and set aside.
  2. To serve, divide the soup up evenly between bowls and sprinkle a bit of goat cheese on each. Top with crispy brussels sprout leaves and pomegranate seeds.
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November 24, 2013. Tags: , , , , , , , , , . gluten free, quick and easy, sides, soup, vegetarian.

7 Comments

  1. tokyohamster replied:

    yum! i love the colors of this soup. 3 Thanksgiving dinners? wow! how are you going to fit it all? 🙂 I agree – Thanksgiving is a great excuse to make your dinner a little bit fancy!

    • Rachel Logan replied:

      Thankfully one of the dinners is the next day! I’m gonna need a major detox next week, haha!

      • tokyohamster replied:

        Hahaa but it’ll be nice to be so full with time with friends and family!

  2. tabithasglutenfreedishes.com replied:

    This looks beautiful. Thank you for sharing.

    • Rachel Logan replied:

      Thanks! And you’re welcome! 🙂

  3. silverscreenings replied:

    Reader Request: Could you add a Pinterest “share” button? Pretty please?

    • Rachel Logan replied:

      I would LOVE to, but I’m on the old platform which doesn’t allow me to. Currently working on it though! Promise!

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