Are you slightly worried that your roasted butternut squash won’t get eaten today? Fear not, I give you Parmesan Butternut Squash Soup. Also, let me just say HAPPY THANKSGIVING! It’s my favorite eating day of the year, guys! It’s time for me to wear some stretchy pants, eat my insulin out and, oh Lord…here come the meat sweats!
This recipe is a little revamp that makes my heart sing with joy. If not for the obvious reason—cheese in my soup, it’s also because it’s really simple and easy to make. This time of year I need all the time I can get to devote to family, shopping, wrapping, baking, and watching ALL THE CHRISTMAS MOVIES.
So, here is my Thanksgiving rundown: This morning I’ll be getting up early and going with Daniel to a turkey bowl (basically a place where ex-athletes play football the morning of Thanksgiving to try and work for the big meal). No, no, no, I’m not playing. While our husbands throw the pig skin around, I’ll be going out for coffee with one my friends, Shannon from Oregon Yep, we both married men from San José. It’s kind of perfect like that. Usually, we’re never in town for the SAME holiday, so we decided to celebrate this time and chew the fat before the big meal.
Afterward, it’s back to Daniel’s parents’ house to finish up some baking and general food prep. Then, we head to Daniel’s Aunt’s house for the big event. Time to laugh, eat, have someone translate Spanish, and feel whiter than ever. I always come prepared with food, and bring one new Spanish phrase I can say to Abuelita.
Tonight, we’ll be full-bellied and cuddled around the fire celebrating our Christmas. Yep, obviously that means hot tea, cheesy Hallmark movies, the crackle of the fire, and the fuzziest socks imaginable.
Guys, these are the days I live for.
So, here’s a simple and easy recipe for tomorrow when you have mass quantities of butternut squash in your fridge. I guess only one can hope you have leftovers. If not, get yourself to the grocery store and buy 88 cents worth of butternut squash, and get to it.
I’m seriously so thankful for you all. All of you. Every. Single. Dang. One. Of you. You are my favorite people in the world, and don’t you forget it.
Parmesan Butternut Squash SoupPrint Recipe
- 4 cups butternut squash, cooked
- 32 ounces chicken stock
- 1/4 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- Pomegranate and pumpkin seeds, and edible flowers for garnish
-Using an immersion blender–
In a medium saucepan add the butternut squash and 3/4th of the stock and bring to a low boil. Add the rest of ingredients and puree with an immersion blender. Add the rest of the broth until your desired soup thickness is achieved.
-Using a traditional blender–
Heat the stock to a simmering boil. Place all ingredients plus 3/4 of the stock in a blender and blend until creamy. Add more stock as needed. Place in a saucepan over medium heat and cook for approximately 10 more minutes.
Garnish with pomegranate and pumpkin seeds, and edible flowers as desired.