My Canadian status notwithstanding, I love Thanksgiving. The cooking part began in 2008, when I decided that my American kids were starting to be old enough to know the difference, and the traditions started to mold themselves last year, when my oldest let me know that we'd need to buy a "big fat turkey". And this year, though we're traveling a few hours south to a friend's house to join them in their traditions, I just couldn't resist jumping in and cooking something festive, if not just to enjoy any old night. So when I saw a recipe in last week's People for butternut squash soup that looked amazing, I cut it out and made it.
It was DEE-LICIOUS. Not too time-consuming and really, just so tasty. I told my kids it was pumpkin soup, figuring they'd be more likely to eat something that they could relate to (butternut squash?), and it worked.
Check it out:
The Lion's Butternut Squash Soup
- 5 tbsp butter
- 6 cups cubed butternut squash (check the frozen aisle - it's the cheapest way besides actually cooking a whole squash - MESS!)
- 1 cup dark brown sugar
- 2 Granny Smith Apples, cubed, peeled, cored
- 5 cups water (I used about 4.5)
- 1 cup apple cider
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp dried sage
- 1/4 tsp ground cloves
- 2/3 cup heavy cream (I used light cream - gotta watch that waistline!)
- 1/8 tsp nutmeg for garnish (I omitted)
Melt butter in a large heavy saucepan over medium-high heat.
Saute squash and brown sugar, stirring occasionally, until slightly softened, about 15 minutes. Add apples, water, cider, salt, cinnamon, sage and cloves and bring to boil. Reduce heat, cover and simmer until apples are tender, 30 minutes. Cool slightly.
Working in batches, puree soup in blender (I left a little bit of chunk, for effect). Return soup to pan, add cream.
The Lion's recipe calls for a topping of 1 tbsp of sour cream and a dusting of nutmeg but I omitted these ingredients and just got down with my soup. It was delicious, froze perfectly, and is hearty and perfect on a chilly fall day.