Soups & Stewschefjeanpierre4.6
My Favorite Thanksgiving Butternut Squash Soup Recipe!
Hello there friends, today I am going to share with you my Thanksgiving Butternut Squash Soup Recipe. This is without a doubt my favorite Thanksgiving Soup! Even though I love making this Soup for Thanksgiving, I can eat this Butternut Squash Soup all year round! I love eating soup, and if you love soup just as much as I do you will never get tired of the amazing flavor found in this soup.
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- pan
- baking sheet
- bowl
📝 Preparation Steps
1
Makes 8 to 10 Servings
2
In a heavy soup kettle, heat the bacon and let it render its fat for a few minutes at low heat. Add the onion and cook until light golden brown. Add butternut squash, potato, leeks, celery, garlic, cumin and ginger. Add the stock and bring to a boil. Lower the heat and cook gently for ⏱️ 45 minutes. Or until the vegetables are tender.
Ground Cumin1 tablespoon
3
Using a hand-held immersion blender (or a regular blender), puree the soup until very smooth. Add the cream, sherry and salt and pepper.
4
You may complement this soup with garlic and Parmesan cheese croutons and a drizzle of sour cream.
Sour Cream1 cup
5
Turn on Broiler
6
Cut the bread into ½” cubes. In a large sauté pan, heat the butter. When melted and add garlic and parsley. Mix thoroughly then add croutons. When croutons are well‑coated, transfer to a baking sheet in a single layer and broil until golden brown. Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.
7
Allow to cool NOT COVERED on a cookie sheet not in a bowl in a single layer.
8
Make the Sour Cream Topping
Sour Cream1 cup
9
Mix all ingredients to achieve the right consistency and seasoning!
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