If you are seeking a great way to add some traditional flavors to your Thanksgiving meal and save time as well, then butternut squash soup is an ideal option. Not only does it offer great taste, but it can be made up to two days ahead of time, and will save you a considerable amount of prep work on Thanksgiving Day.
To make this easy recipe, you will need three tablespoons of regular olive oil, a cup of hot water, salt, a head of garlic, separated, white pepper, a two-pound butternut squash, and two and a half cups of chicken stock.
Start by preheating your oven to three hundred and fifty degrees.
To make Thanksgiving butternut squash soup, you will need to cut the squash in half, long-wise. Remove the seeds and the pulp with a spoon (metal works best). Rub the meat of the squash with your olive oil and put it in a glass baking dish with the cut side facing down. Now, place cloves of garlic around the squash in the pan. Add water and the rest of your oil to the dish and put it in the oven for about an hour to an hour and a half. The squash will be soft when done.
For Thanksgiving butternut squash soup, remove the squash from the oven and let it cool. Remove the meat from the squash and put into a food processor, along with the garlic (minus the skin). Process this until there are no more lumps. Add your stock a half cup at a time, pulsing four times for each portion. Add salt and pepper to your Thanksgiving soup. Heat the mixture in a saucepan and serve hot.
This simple recipe lets you make six servings of delicious soup for Thanksgiving. Your Thanksgiving menu will certainly be a hit with your guests!