It looks like I’ll be hosting Thanksgiving dinner this year. Two of my three kids will be home for Thanksgiving with their spouses (and my grandchild!), so my little house will be full of life! I can’t wait. Ha, yes, I can. There’s a lot of planning to do before then!
I’ll miss being at my in-laws’ though. Two years ago on Thanksgiving, we walked into their fragrant home, and into the kitchen, to see my (at that time) 87-year-old mother-in-law bending over and taking a huge turkey out of the oven! I’ll never forget that scene. God bless her! She also attempted climbing Mt. Madison in the White Mountains of New Hampshire two summers ago and made it pretty far up the trail before they had to turn around and come back down.
At one Thanksgiving dinner at my in-laws’ a few years ago, I brought this soup that I made using regular milk and butternut squash, and the family loved it. Creamy and flavorful! I recently made it with homemade almond milk, and it was just as delicious.
I have a basic cream of whatever-vegetable-you-desire soup recipe that I’ve been using for years. I’ve made it using butternut squash, green peas, carrots, broccoli, pumpkin, and even that bag of frozen mixed broccoli, cauliflower and carrots. They all work using the same recipe!
This recipe for Creamy Butternut Squash Soup can easily be adapted for gluten-free or vegan diets.
Try to find a squash with sweet, deep orange flesh. The best quality ingredients, of course, make all the difference! To cook the squash to be used in this recipe, cut it in half, scrape out and discard seeds, cut into pieces and place in baking pan with 1/4 cup water. Cover and steam in oven for 30-45 minutes. Let it cool, then remove flesh from rind with a spoon. Use two cups squash for this recipe. If your squash provides more than that, have it tomorrow night as a side dish with butter and pure maple syrup. Mmmm….!
Creamy Butternut Squash Soup
2 tablespoons butter, Earth Balance or extra virgin olive oil
2 tablespoons finely chopped onion
1/2 teaspoon salt
2 cups cooked butternut squash (or broccoli, or cauliflower, etc.)
1 teaspoon pure maple syrup (or a little more if squash is not very sweet)
1 cup regular milk or homemade almond milk
About 2 tablespoons roasted and salted pumpkin or sunflower seeds
1. Saute onion in butter or substitute until soft and sweet.
2. Add water, salt, cooked squash, maple syrup, and dash cayenne. Bring to boil and simmer for 5-10 minutes.
3. Blend with stick blender until smooth.
4. Add almond milk, and stir well. Taste to adjust seasoning. Heat up again to serving temperature.
5. Ladle into soup bowls or mugs. Sprinkle with parsley and seeds.
This makes great leftovers for lunch the next day or pour into a thermos and take on a hike!
What vegetable will you make it with?
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