Everyone knows the traditional Thanksgiving dinner menu. I’ve been fighting with my husband to try something new every year for a decade. He’s very much a stick –in-the-mud.
When my daughter-in-law suggested squash soup, he gagged.
After a lot of bribery, he agreed to try it if I made a small batch.
Last week I made the following recipe and he LOVED it.
So this is being added to the holiday menu this year.
Can be made the day before. Like many soups it does taste better the next day.
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1 teaspoon fresh minced Ginger
½ cup honey
½ cup heavy cream
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
Peel and cube squash.
Stir in squash, thyme, chicken broth, salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
You can use an immersion blender to purée soup. Or alternatively, like I did, let the soup cool slightly and carefully purée in batches in a traditional blender. Add heavy cream and bring to simmer.
The next day I added some left-over sweet potatoes and it was great.
Wishing all of you a Happy Thanksgiving. Remember to give thanks for all the gifts given to you this year.
I thank God for my husband's survival of his heart attack and continuing recovery and my health and all my family's well-being.
Visit my website, http://www.barbaraedwards.net for free reads, excerpts from my books and buy links.