This post is brought to you by Vitamix.
Can you believe that Thanksgiving is only fifteen days away? I’m working overtime to make sure I can relax with my family on the holiday. I bet that if you imagine me on Thanksgiving, you’ll assume that I’ll be helping out in the kitchen all day. To tell you the truth, I really love kicking my feet up and being served a home-cooked meal for a change. Sorry in advance, Mom!
I’m not completely useless. I usually help throw together a salad (like this one ) or bring some cornbread with me, which is great because I can make it the day ahead in my own kitchen. This super creamy (yet cream-less) roasted butternut squash soup is another great make-ahead option. In fact, it tastes even better the next day.
I designed this traditional butternut soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. (My other butternut squash soup ’s Thai curry spin doesn’t play nicely with turkey.)
This version would also be a great accompaniment to grilled cheese sandwiches and salads through the end of winter. Basically, if you ever get a hankering for homemade butternut squash soup, this is the recipe for you.
I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. All you’ll need is butternut squash, olive oil, shallot, garlic, vegetable broth, maple syrup and nutmeg.
A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (That said, you can substitute olive oil for a vegan soup.) It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.
Then, this soup deviates a bit from other roasted butternut squash soups. You usually have two options. One, you can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty. Or two, you can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.
I found a better way with this soup, thanks to the features on my beloved Vitamix Professional Series 750 . Instead of warming all of the ingredients in the pot, I just transferred the cooked aromatics and scoops of roasted butternut squash to the blender. Then, I poured in the vegetable broth and remaining ingredients. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line, which is awfully convenient.
At that point, I just placed the lid on the blender and selected the soup preset. My Vitamix blended the soup into ultra-creamy oblivion and heated it up to the perfect temperature. It was like magic. Vitamix magic. If you don’t have one, now is the prime time to add one to your Christmas list!
If you’re planning to make this soup for company, you can serve the soup straight from your Vitamix or make it the day before and reheat it (in your blender or in a pot on the stove). Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.
This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas for some extra visual appeal. For more meatless Thanksgiving recipe inspiration, check out my Thanksgiving roundup here !
Author: Cookie and Kate
Recipe type: Soup
Source: Cookie and Kate