BUTTERNUT SQUASH SOUP!
I make soups and freeze them 4 to 5 weeks before Thanksgiving weekend. That way I have hot soup to serve with leftovers! It’s a great way to warm your insides.
I remember those days growing up in Cleveland and how cold and snowy it was. Enjoying soup, eating leftovers, sitting by the fire and watching the football games were all part of our family tradition.
First soup then leftovers and my favorite, turkey sandwiches!!! I will post the sandwich in the blog I will be doing next week for, Stress-Free Thanksgiving! Watch for it!
You can make YOUR favorite soups and freeze them. My favorite is Butternut Squash! I have other soups in the “recipe” sections under soup on my site. As I am typing it is October, 25 with five weeks to Thanksgiving!
4 to 6 servings
BUTTERNUT SQUASH SOUP
3 pounds of butternut squash, purchase peeled and sliced butternut squash
1/3 cup extra virgin olive oil
2 medium onions, peeled and sliced thin
5 scallions chopped coarsely
2 tablespoons dry sherry
1 teaspoon each kosher salt and cracked black pepper
1 tablespoon ground cinnamon
Pinch of ground cloves
1 teaspoon ground nutmeg
1-1/2 quarts chicken stock or vegetable broth homemade or store-bought
4 ounces low-fat cream cheese, room temperature and cut into pieces
1/4 cup crumbled Greek Feta Cheese
3 scallions thinly sliced on a slant
1 jalapeno with seeds diced small (optional)
2 tablespoons pomegranate seeds
Pinch of Cayenne pepper, per serving
½ teaspoon walnut oil per serving
1 teaspoon roasted pumpkin seeds, per serving
Heat a large soup pot for 1 minute add olive oil and heat for 30 seconds, add the onion, scallions and cook for 5 to 8 minutes.
Add sherry, squash, salt, pepper, cinnamon, cloves, nutmeg and mix together. Add chicken or vegetable stock, bring to a boil, lower heat and slow simmer for 30 minutes.
Add the soup into a blender 3/4’s of the way up, add the cream cheese and cover with the lid. Use a kitchen towel to cover the lid and blend for 1 minute until creamy smooth. Pour the soup back into a clean stockpot, blend the remaining soup into the blender and repeat the process, add to the stockpot and mix together well. Taste and adjust seasoning adding more salt if necessary. Heat on medium-low heat, for 5 minutes until the soup is bubbling hot! Use a wooden spoon to stir while heating! Pour into heated mugs. I pour hot water into my cups to take the chill off.