Happy Thanksgiving Eve! AND happy Thanksgivukkah! I’m so excited for tomorrow. Thanksgiving is my all-time favorite holiday and the fact that it overlaps with Hanukkah is just unreal! I may have to make some sort of hybrid holiday recipe like sweet potato latkes or challah stuffing . . . oh the possibilities! Anywho, today we’re going with a traditional Thanksgiving recipe – Butternut Squash and Apple Soup. The bonus of this recipe is that it’s super creamy and luscious, without any added cream or butter. You will taste the soup and think that we’ve added heavy cream to achieve the thick silkiness, but this bowl of golden deliciousness is completely vegan, super tasty, and packed with healthy ingredients. It’s seasoned with all of Fall’s favorite spices – coriander, cumin, clove, nutmeg, and sage, then topped with toasted pecans for extra nuttiness and a sprinkle of cinnamon. SO good! It’s that warm, comforting taste that we all crave when Thanksgiving hits.
You start the soup off by sautéing the onion, then adding the carrot, and celery. Then you’ll toss in the apple, butternut squash, and all the spices. It’s a beautiful combo of colors, right!?
Then all you need to do is add your water & broth, let it simmer for a while as it absorbs all the flavors, and blend it up! So easy. It’s the perfect way to start off your Thanksgiving feast. And keeping this soup light and healthy means more room for turkey, or stuffing, or PIE! It’s Thanksgiving, so you can let yourself go a bit crazier than usual. But beware, don’t go toooooo wild . . . did you know the average American will consume 4,500 calories on Thanksgiving Day alone? YUCK!! My advice – Try to pick your favorite foods and pace yourselves . . . maybe a bite or two of each pie variety, rather than a whole slice of each. Maybe a post-feast walk? That’s always a good way to recharge, rather than slipping into a food coma on the couch. Our tradition is for all the ladies in the family to go late-night shopping at my aunt’s super cute boutique after the feast is over, while the men watch sports on the couch. Nothing like trying on cute clothes after you’ve stuffed yourself with food all night, right?! Eeek!
Back to the soup . . .
Here’s what you need for this delicious Thanksgivs recipe:
Ingredients
Inspired by The Bridges Butternut Squash Soup
6 cups butternut squash – peeled and cubed
1/2 green apple – peeled and cubed
1/2 white onion – chopped
1/4 cup celery – chopped
2 medium carrots – peeled and chopped
1 clove garlic – minced
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground clove
1/2 tsp ground nutmeg
1/2 tsp ground sage
Salt & pepper to taste
1 quart water
2 cups vegetable broth
2 tbsp extra virgin olive oil
Garnish:
Sliced Asian pear
Toasted pecans
Sprinkle of cinnamon
Serves 5 as an appetizer.
Tip: Chop carrots, celery, and onions the same size so they cook around the same time.
Same applies for the squash and apples!
- Heat olive oil in stock pot and add onion. Sauté until translucent, then and add carrots and celery and sauté until slightly softened, about 3 minutes.
- Add squash, apples, garlic, and all the spices. Cook for about 3 minutes. <Don’t be afraid to be generous with the salt as it really brings out the flavors – I used about 2 tbsp of salt by the time I finished cooking the soup!>
- Add water and broth and bring to a boil. Once you reach a boil, lower heat to a simmer for about 30 minutes.
- After 30 minutes, try your squash to make sure it is softened and seasoned correctly.
- Remove from stove and bring stockpot to blender (or use a hand-blender). Leave liquid in pot for now, and using a slotted spoon, take all your veggies out from the pot and into the blender. Blend these together first.
- Now add the liquid from the stockpot, depending on the consistency you would like.
- Taste to make sure it’s seasoned properly.
- Pour into a bowl. Garnish with thin slices of Asian pear, a tbsp of toasted pecans, and a sprinkle of cinnamon.
Wishing you all the best Thanksgiving, filled with love, family, happiness, and lots of delicious
