Thanksgiving Butternut Squash Soup,
My All Time Favorite Soup!
Butternut Squash Soup is one of my all-time favorite soups and is always a big hit at my Thanksgiving table. It’s rich and creamy, with just a hint of sweetness from the squash. Plus, it’s super easy to make in advance and freezes well.
I also love this soup because the recipe is so simple and always turns out great. And because it stores well, no matter what I make extra so I can treat myself to a delicious bowl of soup months from now when Butternut Squash is no longer available.
You can easily prepare it now and have it ready to reheat on Thanksgiving Day. This means you can spend more time with your family and less time in the kitchen. If you are looking for a delicious and easy Thanksgiving recipe, Butternut Squash Soup has got to be at the top of the list!
My Favorite Thanksgiving Butternut Squash Soup Recipe!
- ¾ pound of Bacon sliced
- 1 large Onion diced, about 2 cups
- 1 or 2 large Butternut Squash - peeled and cut into 1” cube, about 5 pounds total weight
- 1 pound Sweet Potatoes cut into 1” cube
- 2 large Leeks diced
- 2 large Celery diced
- 10 to 12 Garlic Cloves peeled
- 1 tablespoon Ground Cumin
- 1 tablespoon Fresh Thyme chopped
- 1 tablespoon Fresh Ginger grated or chopped
- 10 to 12 cups Chicken or Vegetables Stock
- or whatever you need to “barely” cover the vegetables
- ½ cup Cream Sherry (optional)
- ¼ cup Whipping Cream
- Salt & Black pepper to taste
- 1 tablespoon Parsley freshly chopped
For the Croutons:
- 5 to 6 slices of Brioche or your favorite Bread, cut into ½” cubes
- 2 tablespoons Unsalted Butter
- 1 tablespoon Garlic minced
For the Sour Cream Topping:
- 1 cup Sour Cream
- 2 / 3 tablespoons Heavy Whipping Cream
- 1 or 2 dashes Hot Sauce
- Salt and Pepper to taste
Makes 8 to 10 Servings
- 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.
- Using a hand-held immersion blender (or a regular blender), puree the soup until very smooth. Add the cream, sherry and salt and pepper.
- You may complement this soup with garlic and Parmesan cheese croutons and a drizzle of sour cream.
Make the Croutons
Turn on Broiler
- 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.
- Allow to cool NOT COVERED on a cookie sheet not in a bowl in a single layer.
Make the Sour Cream Topping
- Mix all ingredients to achieve the right consistency and seasoning!
You can find the items below used in making this dish at our online store!
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Question– in your ingredients is this 2 celery stalks or 2 complete celery plants?
2 celery stalks 😊
Squash soup was delicious. Makes alot for a special occassion. You need a huge pot to accommodate all the ingredients. Also used my blender to puree. Enjoy the informality & humor in the videos.
Thank you Gail, your comments mean a great deal!