If you’re still in need of Thanksgiving Day recipes, this one from Jeff Rettig, executive chef for the Mangy Moose and Calico, would be a great way to start off the meal.
Here’s a recipe for butternut squash soup that I use on Thanksgiving every year. This soup is pureed, so the smaller the pieces of the squash, the faster the cook time (the pieces do not need to be uniform).
Butternut Squash Soup from the Calico
- 1 butternut squash peeled, seeded and cut into medium-size chunks
- 1 stick unsalted butter
- 1/2 yellow onion, chopped
- 2 quarts chicken broth
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar (light is preferred, but dark will work)
- 1/4 cup heavy whipping cream
- Salt and white pepper to taste
- In a large soup pot, melt the butter over medium heat and add the onions, cook until translucent (don't forget to stir!).
- Add all remaining ingredients except for the heavy whipping cream.
- Bring to a boil and reduce to a simmer.
- Skim the foam from the top and discard.
- Remove from heat when squash is soft, the time will vary depending on the size of the squash. Remove squash from liquid and puree in a food processor, and reserve liquid. This may not fit all at one time so don't be afraid to run it in two batches.
- Place puree in another soup pot, and whisk in reserved liquid until desired consistency is reached. Bring the soup back to a simmer, add heavy whipping and adjust seasoning with salt and pepper.
- When adding salt and pepper, use small amounts at a time and add more frequently as needed.