Two Versions of Butternut Squash Soup

My Thanksgiving Tradition: Two Delicious Butternut Squash Soup Recipes

Thanksgiving. The word itself conjures up images of family gathered around a table laden with food, the scent of roasting turkey filling the air, and the warm feeling of togetherness. For me, Thanksgiving wouldn't be complete without my famous butternut squash soup. I've been perfecting this recipe for years, and it's become a beloved tradition in my family. In fact, it's so popular that there's often a fierce competition for the leftovers! This year, I'm sharing my secret with you – two versions, to be exact, to suit every palate.

The original recipe, a hearty and savory delight, features prosciutto for a rich, meaty flavor that perfectly complements the sweetness of the butternut squash. But, knowing that not everyone enjoys red meat, I’ve developed a second variation using smoked turkey thigh. This version maintains the incredible depth of flavor while catering to a broader range of dietary preferences. Both versions are unbelievably delicious and perfect for a Thanksgiving feast (or any autumnal gathering, really!).

The beauty of this soup lies in its simplicity and versatility. The preparation is straightforward, requiring minimal ingredients and effort. The rich, creamy texture is achieved through careful blending, resulting in a velvety smooth consistency that's both comforting and sophisticated. The addition of fresh basil provides a vibrant pop of freshness, balancing the sweetness of the squash beautifully.

This recipe is designed to serve a crowd – perfect for those large family gatherings that are synonymous with Thanksgiving. However, the recipe is easily adaptable to smaller portions. Feel free to halve or quarter the ingredients depending on your needs. Whether you’re a seasoned chef or a kitchen novice, this butternut squash soup is guaranteed to impress.

I remember the first time I made this soup. I was a young housewife, eager to impress my in-laws during our first Thanksgiving together. I was nervous, of course, but the outcome exceeded all my expectations. The soup was a resounding success, receiving rave reviews from everyone at the table. It was a moment I cherished, a symbol of my culinary journey and my growing confidence in the kitchen. It became an instant classic in our family celebrations, a delicious memory that warms my heart every year.

Since then, this recipe has travelled with me through various stages of my life. I made it during my busy years as a business professional, adapting it for quick weeknight dinners. Even now, while enjoying the quieter moments of retirement, this soup remains a constant in my kitchen. Its versatility makes it perfect for any occasion. It's a comforting dish on a chilly autumn evening, a celebratory addition to Thanksgiving gatherings, and even a delicious lunch-box staple during busier times. I have perfected this recipe to such an extent that I can easily adapt the measurements to serve however many people I need to.

More than just a soup, it's a symbol of warmth, family, and tradition. Every time I make it, I'm transported back to those early Thanksgiving gatherings, filled with laughter, love, and the unforgettable taste of this heartwarming dish. So, this Thanksgiving, gather your loved ones, prepare this soup, and create your own cherished memories.

Whether you're a seasoned Thanksgiving host or someone looking for a simple yet elegant recipe to share, this butternut squash soup is a guaranteed crowd-pleaser. It's a dish that transcends generations and unites people around a common love for delicious food. Enjoy!

Step-by-step

• In a large stock pot put in the olive oil and add the meat of choice and brown slightly, add the squash, the basil, and continue to brown over medium heat for about 10 minutes, stirring occasionally.
• Put in the stock (dependent on version) and bring to a boil, reduce to a simmer and cook till the squash is tender.
• Process soup through a blender with a glass container a bit at a time till it is all done (blend till the meat is reduced to extremely fine bits).
• Put soup into a second stock pot as the blending is done.
• Add the cream, stir, add salt to taste, and serve with a large fresh Basil leaf in each bowl.