Thanksgiving Soup
Thanksgiving wouldn't be complete without a comforting and hearty soup to kick off your feast. This Thanksgiving Soup is a delightful combination of various vegetables like sweet potatoes, butternut squash, and cauliflower, all pureed into a silky, flavorful bisque. It's the perfect way to warm up your Thanksgiving dinner, and it can be made in large batches to enjoy leftovers throughout the season. Get ready to impress your guests with this rich and satisfying bisque - let's get cooking!
Recipe Video
Recipe Ingredients
For the Soup:
- 2 large Onions, sliced
- 3 pounds Carrots, roughly chopped
- 1 Celery Stalk, chopped
- 2 large Sweet Potatoes, peeled and chopped
- 3 cups Baking Potatoes, peeled and chopped
- 1 large Butternut Squash, peeled and diced
- 2 heads of Cauliflower, chopped
- 2 Leeks (white and light green parts), chopped
- 10 to 12 Garlic Cloves
- Salt to Taste
- 1 ½ tablespoons Curry Powder, adjust to taste
- 10 cups Chicken or Vegetable stock (or JUST enough to cover the vegetables)
- 1 cup Heavy Cream
- 8 ounces 225g Cheddar Cheese, grated
- Freshly ground Black Pepper, to taste
For the Curry Powder:
- 3 tablespoons Cumin Seeds
- 2 tablespoons Coriander Seeds
- 1 tablespoons Mustard Seeds
- 1 tablespoon Ginger ground
- 1 tablespoon Red Chili Pepper ground
- 1 tablespoon Turmeric ground
- 2 teaspoons Red Chili Flakes
For Garnish:
- Reserved Cheddar Cheese, grated
- Fresh Parsley, chopped
- Small Cauliflower florets, blanched
Recipe Instructions
Make the Soup:
- In a large soup pot, add the sliced onions and cook until light golden brown. This could take 15 minutes.
- Add chopped carrots, celery, sweet potatoes, butternut squash, cauliflower, leeks, and garlic cloves.
- Sprinkle with a generous pinch of salt and add the curry powder for flavor. Adjust the amount of curry powder to your taste preference.
- Pour in enough chicken or vegetable stock to barely cover the vegetables. The secret is not to add too much stock initially, as you can adjust the thickness later.
- Bring the pot to a simmer over medium heat. Cook for about 1 ½ hours, or until all the vegetables are tender and easily pierced with a fork.
- Using an immersion blender (or a regular blender) to puree until smooth. Be cautious with hot liquids in a regular blender.
- Then stir in the heavy cream. Gradually stir in the grated cheddar cheese until it's completely melted and incorporated into the soup.
- Adjust the seasoning with more salt, pepper, or curry powder if needed.
Make the Curry Powder:
- Sauté the seeds in a frying pan for 4/5 minutes and let them cool on a cookie sheet.
- For the rest of the ingredients, use a coffee grinder and grind until very smooth and all are well blended.
To Serve the Soup:
- Ladle the bisque into serving bowls.
- Top each bowl with reserved grated cheddar cheese, chopped fresh parsley, and blanched cauliflower florets and grated carrots.
- Serve the Thanksgiving Bisque hot and enjoy!
