Soups are another fun way to start off your Thanksgiving meal. You could easily make the soups the day before, then reheat the day of Thanksgiving. Here is one of our favorites.
Butternut Squash Soup
Williams Sonoma
Ingredients:
1 Tbs. olive oil
5 oz. pancetta, cut into small dice
1 yellow onion, chopped
1 tsp. sugar
1 tsp. minced garlic
1 sprig fresh sage leaves
3 1/4 cups low-sodium chicken broth
32 oz. butternut squash puree (recipe follows)
1 1/2 Tbs. Marsala wine
Salt and freshly ground white pepper, to taste
1/4 cup heavy cream Lightly whipped cream for garnish
1/4 cup hazelnuts, toasted and chopped (optional)
Directions:In a stockpot over medium-low heat, warm the olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate; reserve the oil in the pot.
Add the onion and sugar to the pot and cook, stirring occasionally, until the onion is tender and slightly caramelized, 8 to 10 minutes. Add the garlic and sage sprig and cook, stirring, for 1 minute. Add the broth and squash puree and simmer for 10 to 15 minutes. Remove the sage sprig and discard. Reduce the heat to low and simmer for a few minutes to combine the flavors. Add the Marsala and season with salt and white pepper. Simmer for 3 minutes, then remove the pot from the heat.
Using an immersion blender, puree the soup until smooth, then whisk in the cream. Ladle the soup into warmed bowls. Garnish with the pancetta, a dollop of whipped cream and hazelnuts. Serves 6.
Add the onion and sugar to the pot and cook, stirring occasionally, until the onion is tender and slightly caramelized, 8 to 10 minutes. Add the garlic and sage sprig and cook, stirring, for 1 minute. Add the broth and squash puree and simmer for 10 to 15 minutes. Remove the sage sprig and discard. Reduce the heat to low and simmer for a few minutes to combine the flavors. Add the Marsala and season with salt and white pepper. Simmer for 3 minutes, then remove the pot from the heat.
Using an immersion blender, puree the soup until smooth, then whisk in the cream. Ladle the soup into warmed bowls. Garnish with the pancetta, a dollop of whipped cream and hazelnuts. Serves 6.
Butternut Squash Puree:
Ingredients:
1 butternut squash, 2 1/2 to 3 lb.
Directions:Preheat an oven to 400°F. Lightly oil a baking sheet.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute.
Posted by: Sallie & Julia
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