Thanksgiving Soufflé Recipe: Simple & Tasty

Thanksgiving Souffle - Sweet Potato and Butternut Squash

Thanksgiving Soufflé Recipe: Simple & Tasty

Here's a recipe for Thanksgiving Soufflé, a delightful side dish with mushrooms, bacon, sweet potato, and butternut squash. This recipe serves 8 and combines the flavors of savory vegetables and creamy custard. You can make these soufflés in advance and reheat them for a stress-free Thanksgiving dinner.

4.88 from 8 votes

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Course Side Dish, Thanksgiving Recipes

Cuisine American

Calories

Recipe Video

Recipe Ingredients

½ lbs. 8 slices of Bacon, diced
2 cups Sweet Potatoes, diced
2 1/2 cups Butternut Squash, diced
1 large Shallots, thinly sliced
1.5 tablespoons Fresh Sage, chopped
7 - 8 Mushrooms, finely chopped
Salt and Pepper to taste
8 large Eggs
8 ounces shredded Cheese (e.g., cheddar, mozzarella, or your choice)
24 ounces Heavy Cream
1/2 teaspoon ground Ginger
2 cloves Garlic, minced
1/4 teaspoon Hot Sauce, optional
Non-stick Cooking Spray or Butter for greasing

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Recipe Instructions

8 Soufflé Cups (about 6 ounces each)

Preheat Oven to 350°F (175°C)

Grease 8 individual soufflé dishes or ramekins with non-stick cooking spray or butter.
In a large skillet over medium heat, cook the diced bacon until it releases it’s fat.
Add the diced sweet potatoes, cover the pan and sauté until they become tender, about 5-7 minutes.
Remove the cover, add the mushrooms, shallots, salt and pepper to taste. Sauté until the mushrooms have released their moisture, about 5 minutes.
Stir in the chopped fresh sage, garlic and ginger. Cook for another 2 minutes. Season with salt and pepper to taste.
In a separate pan, add about 1 tablespoon of olive oil, when hot add the butternut, cover for about 3 to 4 minutes and remove the cover. Continue cooking until you can see a nice caramelization.
Transfer to a food processor and process until very, very smooth.
In a sauce pan, the heavy cream and the cheese and bring to a soft boil and add a dash of hot sauce.
Add the processed butternut and mix well using a whisk.
Place the greased soufflé dishes on a baking sheet or in a large baking dish with sides. Carefully fill each prepared souffle cups with the potatoes mixture dividing it evenly among them.
Top the potatoes mixture with the cream and cheese mixture.
Bake the soufflés in the preheated oven for approximately 35-40 minutes or until they are set and the tops are lightly golden brown.
You can now serve them immediately in the souffle cups. Or you can wait about 30 minutes and inverse them on serving plates.
If you wish to prepare them in advance, inverse them and refrigerate them well wrapped as long as 3 to 4 days.
To reheat, preheat oven to 250°F (120°C). Place the soufflé dishes on a baking sheet lined with a silicone mat or parchment paper.
Bake the chilled soufflés for about 20-30 minutes or until they reach an internal temperature of 150°F (65°C). This gentle reheating ensures they stay fluffy and creamy.
Enjoy your Thanksgiving Soufflé, and impress your guests with this delicious and make-ahead dish!