In the words of one of my favorite cartoon characters, Charlie Brown, “It seems we have another holiday to worry about. Thanksgiving is upon us.”
Thanksgiving officially kicks off the holiday season (hurray!) and for some the season of stress. For me, it unleashes my inner Martha Stewart and whips it into a frenzy of pumpkin, glitter, and cookies. There is no stress, just, pure unadulterated joy as I bask in the glories of holiday movies on Hallmark surrounded by the debris of holiday scraps that I have undoubtedly created. You know how most people expend C02? I am pretty sure this time of year that I actually expend cinnamon and sprinkles. It may be a medical condition. I’m looking into it.
With my holiday cheer in overdrive all ready, I am practicing for Thanksgiving. Yes, practicing. I need to test drive all the recipes that are in my warped little elf mind and make sure they are up to my standards.
This roasted gingered butternut squash definitely meets nearly everyone of my standards.
Standard 1: Yummy. This soup is velvety and full of flavor without being overpoweringly spicy or for lack of better word “squashy.” It has enough ginger to add warmth and zest without it strong-arming the sweetness of the squash and roasted onions.
Standard 2: Easy. The hardest part about this soup is peeling and cutting the squash. Butternut squash requires some serious elbow grease to cut. However, the grocery store sells packages of it precut and peeled. Sweet. If you get that, then all you need to do is spread it out on a tray, and it practically makes itself.
Standard 3: Fairly healthy and gluten free. This soup is low-fat and gluten free so I can eat it with no stomachache afterwards. And, I can eat this all holiday season and enjoy the silky texture and warm taste and still fit into my skinny jeans come January. I’ll take that.
Standard 4: Festive tasting and smelling. This soup smells like the holidays. The ginger smells so, so good while the squash is roasting.
Standard 5: Glittery. This is the one area that this soup fails in meeting my standards. Granted, sparkly, non-dessert food is sort of hard to come by. If you see any, let me know.
Given that this soup passes 4/5 of my standards, it’s a pretty safe bet that it will be making an appearance as an appetizer this Thanksgiving day. Can’t wait!
Roasted Gingered Butternut Squash Soup
Ingredients (makes 6-8 appetizer servings or 4 main course servings)
- 1 medium butternut squash (roughly 2 1/2 pounds) or 1 20 ounce package of precut butternut squash
- 1 large sweet onion,
- 6-8 cups of chicken or vegetable stock (to keep it gluten free, I used Swanson Chicken stock- check out the Campbell’s gluten free list here)
- 1 tablespoon of fresh grated ginger or 1/2 tablespoon of ground ginger
- 1-2 tablespoons of extra virgin olive oil
- 1/2 tablespoon of garlic
- salt and pepper, to taste
How to Make:
- For those of you with a precut squash, skip to step two. Peel your squash. Then cut it in half lengthwise and remove the seeds. If roasting the seeds, set them aside. Chop your squash into roughly 1 inch cubes.
- Rough chop the onion.
- Preheat your oven to 400 degrees. Line a cookie sheet with tin foil and spray with nonstick spray. Spread out the squash and onion on the prepared tray. Drizzle with olive oil and season with spice. Toss to evenly distribute the spices and oil.
- Roast the squash and onion for 30-40 minutes or until the squash and onions are soft and have begun to caramelize.
- Remove from the oven. In your food processor or blender, blend 1/3 of the veggies with about 2 cups of stock. When the the vegetables are smooth, pour into a large pot on the stove and heat on low. Repeat this process until the entire batch of vegetables has been blended into a creamy consistency. Add additional stock if needed to thin out the soup.
- Heat on the stove until steaming. Serve hot and garnish with roasted squash or pumpkin seeds if desired.
Another great Thanksgiving starter…
Pumpkin Apple Soup
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Tagged: butternut squash, butternut squash soup, Christmas recipe, clean eating Thanksgiving recipe, comfort food, fall, Fall Recipe, gluten free Thanksgiving recipe, healthy comfort food, low fat Thanksgiving recipe, soup, Thanksgiving, Thanksgiving recipe