November is Thanksgiving and Chill month here on Tiny Kitchen Big Taste…where all month long, I’ll be showing you some great Thanksgiving Day fixings and trimmings that you can make in advance so that on Thanksgiving Day, you will actually have time to Give Thanks…and Chill. We’re kicking off the month with a rich and satisfying Roasted Butternut Squash Soup. This is one of my most favorite soups.
The great thing about this soup is that you can make it a couple of days in advance, just store it in the fridge and then on Thanksgiving, heat it up on the stove, finish it off with a little butter and serve!So let’s take a step back. My goal is to give you some great Thanksgiving Day options that you can make ahead of time so that you can pour yourself and your guests a glass of wine (or your favorite bevvie), relax a bit and really enjoy some quality time with your family and friends on Thanksgiving Day.
In music terms, my goal is to turn your Guns N’ Roses’ Welcome to the Jungle holiday into a Nutcracker Waltz of the Flowers holiday this year.
So let’s kick things off with this great Butternut Squash Soup…perfect for Thanksgiving and all Winter long…
You’re going to love those fried sage leaves!
Roasted Butternut Squash Soup
SO WHAT YOU'RE GONNA NEED IS:
- 1 Butternut Squash about 2 lbs.
- 1 1/2 - 2 cups Vegetable Stock (or Chicken Stock)
- 1 Carrot
- 1 Shallot
- 1 clove Garlic
- 10 leaves Fresh Sage
- 1/4 teaspoon Cinnamon
- 1 Pinch Nutmeg
- 1 Tablespoon Honey
- 1 Tablespoon Butter
- 2 Tablespoons Olive Oil
- To taste Salt
- To taste Pepper
- 1 Tablespoon Greek Yogurt
- 1 Tablespoon Candied Pecans TK Recipe: https://tinykitchentv.com/candiedpecans
Roast the Veggies
- Cut off the stem of the Butternut Squash. Slice the Squash in half lengthwise. Scoop out the seeds.
- Season and thoroughly coat the cut side of the Butternut Squash with Olive Oil, Salt and Pepper.
- Remove the ends of the Carrot. Cut the Carrot in four pieces.
- Place two of the cut Carrots in each of the Butternut Squash Slices (where the seeds used to be. Place the Garlic (with paper on) in one side. Drizzle the Carrots and Garlic with a touch of Olive Oil to coat.
- Turn the Butternut Squash cut side down on a baking sheet, making sure the Carrots and Garlic stay inside the Butternut Squash (Note: this will prevent the Carrots and Garlic from burning).
- Roast at 425°F for about 1 hour until tender. Remove and let cool.
- While the Butternut Squash is cooling, you can mince the Shallot and remove several leaves of Fresh Sage. Set aside.
- When the Squash is cooled, remove the meat of the Squash with a spoon and place on a plate. Remove the roasted Garlic from the paper.
Make the Soup
- In a large Pot over medium-high heat, add 1 Tablespoon of Olive Oil. Add leaves of Sage to the Oil. (Note: they will crackle and sizzle.) Turn leaves over with a Fork when the crackling stops (about 15 seconds). Season with a pinch of Salt and remove. Let cool on a paper towel. (Note: the Sage leaves will turn a dark translucent green color).
- Turn down the heat to medium. Add Shallots. Sauté until they start to soften. Add a pinch of Salt.
- Add the Squash, Carrots, Garlic, Chicken (or Vegetable) Stock, Cinnamon and Nutmeg.
- Blend with the Immersion Blender. (Note: if you are using a traditional blender, BE CAREFUL as hot stuff in a blender is not a good match. Work in small batches. If you can loosen the cap of the blender a touch to help the steam escape, that will help. But BE CAREFUL!!!)
- Give it a taste for sweetness. If it needs sweetness, add Honey.
- Finish blending until completely smooth. (Note: if you’re making this for Thanksgiving, you can store the soup in the refrigerator for a couple of days. Then heat it up on Thanksgiving Day.)
- Right before you’re ready to serve, add Butter to the hot soup until it melts. Stir and serve.