Next week is Thanksgiving! What will be on your dinner menu?

I’ve been going to Costco very frequently since I started juicing. MG and I buy all our organic veggies in bulk. Now that it’s the Fall season, I came across a big box of organic butternut squash, already cut up into bite sized chunks! Yes, an exclamation mark because there’s that much excitement!

I then ventured to make butternut squash soup, and I’m so glad I did! I revised a Whole Foods recipe, and now I’m definitely making roasted butternut squash soup as an appetizer for Thanksgiving dinner. It’s an easy soup to make, and you can make a big pot of it so it’s perfect for guests.

Ingredients:

• 2 tablespoons olive oil
• 1 cup of diced carrots
• 1 celery stalk, diced
• 1 onion, diced
• 2 teaspoons of chopped ginger
• 4 cups cubed butternut squash
• 1/4 teaspoon dried thyme
• 4 cups low-sodium chicken broth
• 1/2 cup of coconut milk
• 1.5 tablespoons of Thai red curry paste
• Salt and pepper

Directions:

1. First things first. Preheat your oven to 350°F. As the oven is heating up, lay out the butternut squash chunks onto a baking sheet, drizzle olive oil and salt and pepper generously. Once the oven is heated, roast the squash for 40 minutes or until chunks are soft. When time is up, let the squash cool. Practice self-control and don’t snack on all the squash!
2. In a large pot, heat up the oil. Throw in the carrots, celery, onion, and ginger and cook until the onions are translucent (about 5 minutes). Then add the roasted butternut squash and thyme and cook for about 2 minutes.
3. Stir in chicken broth, coconut milk, and red curry paste. Bring to boil and then simmer for 30 minutes.
4. This is the tricky part. Use an immersion blender to purée the soup. I don’t have an immersion blender, so I scooped out all the veggies, and puréed the ingredients in a blender then added everything back to the soup base.
5. Ladle soup into bowls and enjoy!

Roasted butternut squash is such a yummy snack! Simply drizzle olive oil, sprinkle salt & pepper, and roast in the oven for 40 minutes at 350°F.

So creamy and delicious!

Don’t burn your tongue!

All clean! 

I love the spicy kick from the curry. I love the thickness of the soup. I love the warmth in my belly after I drink a bowl. So tasty!

What are you making for a Thanksgiving appetizer? Do you have your own butternut squash recipe you can share with us? Is this something you can try?

Are you hungry now?
Jay
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Original Whole Foods Recipe