What are you preparing for Thanksgiving this weekend?
For the past several weeks, I’ve had many conversations with people about what they planned to “do” about Thanksgiving amid this time of COVID-19.
For most folks, this weekend is not going to be a large family gathering. Far from it.
I went back and forth whether I would cook a turkey and deliver meals to our family members here in the city, or whether I’d do something totally different.
As I was doing this back and forth (numerous times), one thing I knew “for sure” is that I will make soup.
It’s squash season and market stands and supermarkets are spilling over with fabulous specimens.
I’m providing a recipe for a comforting “basic” squash soup, and then giving a couple of options. Maybe you’d like to do a curried or Thai version this weekend.
It’s up to you.
Stay safe and be well. Happy Thanksgiving.
Basic Squash Soup
4 tbsp. (50 ml) butter
1 large cooking onion, diced
2 cloves garlic, minced
5 cups (1.25L) peeled and cubed buttercup or butternut squash
1 large baking potato, peeled and diced
6 cups (1.5L) chicken or vegetable stock
1/4 cup (50 ml) cream (35 per cent)
salt and pepper to taste
Heat butter in stock pot or dutch oven over medium heat.
Add onion and cook over medium heat until onion is soft and starting to turn light golden colour.
Add garlic and squash. Cook for two minutes stirring constantly.
Add potato and stock and bring to boil.
Reduce heat to simmer and cook about 20 minutes or until vegetables are tender.
Puree soup with immersion blender until smooth. If soup is too thick, add additional stock. Stir in cream.
Season with salt and pepper to taste.
Curried Squash Soup
Add 1 tbsp. curry powder in step 3
Add 3 tbsp. lemon juice in step 5
Garnish soup with a dollop of plain yogurt and chopped cilantro
Thai Squash Soup
Add 2 tsp. (10 ml) red or green Thai curry past in step 3.
Stir in juice of 1 lime in step 5.
Garnish with chopped cilantro and chopped peanuts