Tag Archives: thanksgiving

Thanksgiving Recipe Roundup

For those of you who didn’t come up with your Thanksgiving menu months ago (better known as sane people) I decided to post some ideas from the A Capitol Contessa archive to inspire you.  I also included a couple of vegetarian main dishes if folks in your family don’t do turkey.  This year we are having a small group, just 4 people, but for a special meal you should always go all out on the table.  I based my table around antique “turkey plates” that were my grandmother’s.  They don’t have turkeys on them, actually they show scenes of Boston, but since they were used every Thanksgiving, my mom, aunts and uncles started calling them the turkey plates and it stuck.  My own wedding china, Vera Wang for Wedgewood, goes really nice on top as a salad plate.  To add some texture I used these Pier 1 Rattan Chargers (on sale now!) and tortoiseshell napkin rings.  To add some sparkle I used my favorite gold flatware set from Target and my new Gem Toned glasses from Pottery Barn in Amber.  Thanksgiving is definitely were you want to use a tablecloth instead of place mats to catch errant gravy drips.  I used a neutral beige once (similar here) – now all I need is flowers, a pitcher of water and lots of wine and my table is all set.  If you are having an even smaller Thanksgiving for 1 or 2 people I am posting a great weeknight turkey dish on Thursday that would work well.  Next week we will be dark for the holiday but when ACC returns it will be all holidays all the time!

Drinks and Appetizers

The Fall A-Way Cocktail

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Mascarpone Blue Cheese Dip

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Caramelized Onion and Goat Cheese Crostini

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Vegetarian Mains

Roasted Cauliflower and Farro

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Pumpkin Lasagna

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Sides

Roasted Carrots with Vadouvan Yogurt Sauce

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Over the Top Mashed Potatoes

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Lemony Brussel Sprouts

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Holiday Salad

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Roasted Onions

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Desserts

Individual Apple Crisps

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Peanutty Oatmeal Cookies

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Blue Cheese Mascarpone Dip

 

If you read my post last week about my favorite items from Trader Joe’s, then you know I am a sucker for everything they make with pumpkin in it.  Last time I was there I saw these Pumpkin Cranberry Crisps (a seasonal cousin to their awesome Raisin Rosemary Crisps).  I grabbed a container of their mascarpone cheese knowing that the rich buttery flavor would make for a great base for a dip.  Once I got home I realized I just so happened to have a small piece of blue cheese that I got as a remnant at Righteous Cheese.  Whip them together with some cream and you have a super rich, unbelievably easy dip.  This is a great one to make if you happen to have a small piece of blue cheese left over – also any other pungent cheese would work, I was thinking Humboldt Fog would be even better.  Add as much or as little of the secondary cheese as you would like.  Since this isn’t a super flavorful dip you want to pair it with these crisps or something else like an everything bagel cracker, that has a lot of flavor.  This would be a great one to set out at Thanksgiving as you can make it several days ahead and will only take about 1 minute of your time to pull together.

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Blue Cheese Mascarpone Dip(printable version at the end of the post)

Inspiration:  a cheesy pairing for my pumpkin crisps
Special Equipment:  none

  • 8 ounces mascarpone cheese, room temperature
  • 1 to 2 ounces blue cheese, room temperature
  • 1/2 cup whipping cream
  • salt and pepper

In a medium size bowl combine the mascarpone and blue cheeses with the cream (I used a hand mixer, a spatula or food processor would work as well).

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Season with salt and pepper.  Can be stored in the fridge for up to 3 days – take it out of the fridge 30 minutes before serving.  Pairs nicely with Trader Joe’s Pumpkin and Cranberry Crisps.

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Blue Cheese Mascarpone Dip

  • Servings: 1 1/2 cups
  • Time: 1 minute
  • Print

Special Equipment:  none

  • 8 ounces mascarpone cheese, room temperature
  • 1 to 2 ounces blue cheese, room temperature
  • 1/2 cup whipping cream
  • salt and pepper

In a medium size bowl combine the mascarpone and blue cheeses with the cream (I used a hand mixer, a spatula or food processor would work as well).

Turkey Pot Pie Turnover

Would you rather have a cold leftover sandwich or a hot, toasty turnover oozing with turkey and gravy???  No contest right?  These turnovers are amazing and the perfect way to use up the leftover turkey from yesterday.  Pot pie is one of Patrick’s favorite things in the world but I took it to another level with this handheld version.  If you are totally sick of turkey make these up and freeze them so you can have them later in December when things start to get really hectic.  As you can see I served it with a light green salad but I am guessing you have leftover mashed potatoes and other sides so go ahead and use those up.  I was ok with just one for dinner (this would also make a great lunch item) but Patrick needed two so ramp up the recipe depending on how much you have leftover and if you are starting your diet right away or not.  We are headed to the Eastern Shore for some relaxing with friends but not before I start setting out the Christmas decorations.  Get ready for lots of holiday inspired posts!

Turkey Pot Pie Turnover (printable version at the end of the post)

Inspiration:  all that leftover turkey
Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.

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Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)  Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.

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Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

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Turkey Pot Pie Turnovers

  • Servings: 4 turnovers
  • Time: 45 minutes
  • Print

Special Equipment:  none

  • 2 tablespoons butter
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • splash of congac or white wine
  • 1 cup chicken or turkey stock
  • 1 1/2 cups chopped turkey
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped tarragon
  • 1/3 cup frozen peas
  • 1/4 cup cream
  • 1 sheet of frozen puff pastry, defrosted in the fridge overnight (I like Pepperidge Farms)
  • 1 egg

In a skillet melt the butter over medium heat and cook the carrot, onion and garlic for 5 to 7 minutes until they are softened.  Sprinkle over the flour and stir it in cooking until the raw flour is cooked, about a minute.  Add the splash (about a 1/4 of a cup) of cognac to the pan and stir.  Add in the stock, the turkey, mustard and tarragon.  Stir together and bring to a simmer, then cook for 10 minutes.  Add in the cream and peas and cook for another minute until thickened like gravy.  Set turkey mixture aside (you can make the mix ahead here and store it in the fridge for a couple of days.  Let it come to room temp or nuke it a bit before filling the puff pastry.  You can also freeze the mixture for several months.)

Preheat your oven to 375 degrees.  Sprinkle your counter or board with some flour and unfold the puff pastry sheet.  Using a rolling pin roll out the dough evenly so that it grows from 9 1/2 inches square to about 12 inches square.  Cut into 4 pieces.  Pour some tap water in a small bowl and put it near the pastry.  Line a baking sheet with parchment paper or a silicone mat and lay the first square on it.  Mound a quarter of the mixture in the middle and use your fingertip to wet all 4 edges with the water in the bowl.  Fold one corner over to the other making a triangle and use a fork to press the edges together.  Repeat with the 3 other pieces.

At this point you can put the popovers in the fridge and store them for 24 hours.  If you want to freeze them do so on the baking sheet, allow them to harden and then store in freezer bag for several months.  Once you are ready to bake them, whisk the egg with a teaspoon of water in a small bowl and brush the tops of the popovers with the egg wash.  Sprinkle with salt and pepper and use a sharp knife to create 2 or 3 slits in the top of each for steam to escape.  Bake for 30 minutes until golden.  Let them rest for 5 minutes before serving (they will be HOT).

Individual Apple Crisps

MMmmmmmm…baking apples with sugar and cinnamon is 100% guaranteed to make you and the rest of your family happy.  Even better is that putting these crisps together takes about 2 minutes and they can be made ahead.  This is a great recipe for apples with some fun additions (pecans and cardamom really make them special) but really you could do pears if you wanted (or peaches in the summer).  Please don’t forget the ice cream though – the cold hot thing is one of the best parts of a fruit crumble.  Make these a couple days before thanksgiving and totally forget about them until you have finished digesting and then you can just pop them in the oven.  Even the most stuffed guest won’t be able to resist once they smell these.

Individual Apple Crisps (printable version at the end of the post)

Special Equipment: ramekins and a food processor (though not necessary)

  • 3 apples, cored and chopped into bite size pieces (I like Gala or harder to find Macoun)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon orange zest
  • 2 tablespoons orange juice
  • 3/4 cup plus 2 tablespoons flour
  • 3/4 cup sugar
  • 12 tablespoons butter, cubed
  • 1/4 teaspoon salt
  • 1/3 cup oatmeal
  • 1/4 cup pecans, chopped
  • ice cream for serving

Preheat your oven to 350 degrees (if baking right away).  In a large bowl combine the apples, brown sugar, cinnamon, cardamom, orange zest, orange juice and 2 tablespoons flour.

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In your food processor pulse the sugar, butter and salt until the butter is in little pieces (if you don’t have a food processor just use a mixer on low to combine the butter in with the sugar).  Put the butter mixture in a bowl (if its not in one already and stir in the oatmeal and pecans.  Use your fingers to smoosh it all together – it should be like wet sand.  Fill the ramekins with the apple mixture.  It’s ok to overfill them, as the apples will slump when cooked but just make sure you don’t fill them so high you cant get the topping on.

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Press handfuls of the topping on each ramekin (you may have some excess) covering the apples.  Place the ramekins on a lined sheet pan (parchment paper or tin foil are best).

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At this point you can store these in the fridge for a couple of days and then just bake them straight out of the fridge.  When you are ready to cook them bake them at 350 degrees for 50 minutes until bubbling at the edges and the topping is browned.  Let them cool off for a minute and then serve them with a scoop of ice cream.

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Individual Apple Crisps

  • Servings: 4
  • Time: 1 hour
  • Print

Special Equipment: ramekins and a food processor (though not necessary)

  • 3 apples, cored and chopped into bite size pieces (I like Gala or harder to find Macoun)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon orange zest
  • 2 tablespoons orange juice
  • 3/4 cup plus 2 tablespoons flour
  • 3/4 cup sugar
  • 12 tablespoons butter, cubed
  • 1/4 teaspoon salt
  • 1/3 cup oatmeal
  • 1/4 cup pecans, chopped
  • ice cream for serving

Preheat your oven to 350 degrees (if baking right away).  In a large bowl combine the apples, brown sugar, cinnamon, cardamom, orange zest, orange juice and 2 tablespoons flour.  In your food processor pulse the sugar, butter and salt until the butter is in little pieces (if you don’t have a food processor just use a mixer on low to combine the butter in with the sugar).  Put the butter mixture in a bowl (if its not in one already and stir in the oatmeal and pecans.  Use your fingers to smoosh it all together – it should be like wet sand.

Fill the ramekins with the apple mixture.  It’s ok to overfill them, as the apples will slump when cooked but just make sure you don’t fill them so high you cant get the topping on.  Press handfuls of the topping on each ramekin (you may have some excess) covering the apples.  Place the ramekins on a lined sheet pan (parchment paper or tin foil are best).  At this point you can store these in the fridge for a couple of days and then just bake them straight out of the fridge.  When you are ready to cook them bake them at 350 degrees for 50 minutes until bubbling at the edges and the topping is browned.  Let them cool off for a minute and then serve them with a scoop of ice cream.

Caramelized Onion and Goat Cheese Crostini

Want people to think you are fancy?  Go ahead and call toast crostini.  Somehow by using the Italian word you can make slapping goat cheese on a piece of bread sound totally difficult and high end.  Because that’s basically what this is and it’s delicious!  Perfect for a Thanksgiving ap this crostini has soft goat cheese, sweet caramelized onions and a sprinkle of fresh thyme – and it all comes together super quickly.  If you followed my post last week on caramelized onions then you are ahead of the game because you have some sitting in your freezer already.  If not, no worries, just whip up a batch this weekend and then take out 1 mound from the freezer Wednesday night and put it in the fridge to defrost.  I would serve these and maybe one other bite like nuts or a nice hummus.  Don’t load people up with a ton of food, otherwise you are going to end up with more leftovers than you know what to do with (though if you do make sure to log in on Friday the 27th for an amazing idea for your leftover turkey).  These would also be a great addition to a holiday party buffet or a potluck, as they are served room temperature and can hang around for hours with no ill affect.  I love these paper leaves to dress up a simple appetizer, and they are on sale right now at Williams Sonoma.  A really easy and cheap way to make something this simple look even better – cause you’re so fancy.

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Caramelized Onion and Goat Cheese Crostini (printable version at the end of the post)

Inspiration:  quick bite before the big meal
Special Equipment:  none

  • 12 slices of a white or whole wheat baguette, sliced on a diagonal about 1/2 inch thick
  • 2 tablespoons olive oil
  • 1 cup of caramelized onions, defrosted over night in the fridge (about 1 mound from the recipe, or a 1/6 of the total)
  • a splash of balsamic vinegar (about 1 tablespoon)
  • 2 ounces goat cheese, room temperature
  • 2 sprigs of fresh thyme

Heat your oven to 375 degrees.  Lay out the baguette slices on a cookie sheet and drizzle both sides of the bread with olive oil, and season with salt and pepper.  Bake for 5 minutes, then flip and bake for 5 minutes more (if you want to make the crostini in advance go ahead, just let them cool and store in an airtight container up to 24 hours in advance).

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While the bread is toasting, place the caramelized onions in a small saute pan over medium low heat to warm through.  Once warm (a couple of minutes) splash in some balsamic vinegar and stir it around.  You can leave the onions on low while you work on the rest of the dish.  Take the leaves off of the thyme sprigs (best way is to hold the top of the stem and run your fingers down to the bottom, ripping the leaves off as you do).  Once the toast is ready and cool enough to handle, spread the goat cheese on each slice.  Then remove the onions from the heat and using a fork (found this was easiest) cover the cheese with the onions.  Sprinkle with thyme leaves and serve.

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Caramelized Onion and Goat Cheese Crostini

  • Servings: 12 toasts
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 12 slices of a white or whole wheat baguette, sliced on a diagonal about 1/2 inch thick
  • 2 tablespoons olive oil
  • 1 cup of caramelized onions, defrosted over night in the fridge (about 1 mound from the recipe, or a 1/6 of the total)
  • a splash of balsamic vinegar (about 1 tablespoon)
  • 2 ounces goat cheese, room temperature
  • 2 sprigs of fresh thyme

Heat your oven to 375 degrees.  Lay out the baguette slices on a cookie sheet and drizzle both sides of the bread with olive oil, and season with salt and pepper.  Bake for 5 minutes, then flip and bake for 5 minutes more (if you want to make the crostini in advance go ahead, just let them cool and store in an airtight container up to 24 hours in advance).  While the bread is toasting, place the caramelized onions in a small saute pan over medium low heat to warm through.  Once warm (a couple of minutes) splash in some balsamic vinegar and stir it around.  You can leave the onions on low while you work on the rest of the dish.  Take the leaves off of the thyme sprigs (best way is to hold the top of the stem and run your fingers down to the bottom, ripping the leaves off as you do).  Once the toast is ready and cool enough to handle, spread the goat cheese on each slice.  Then remove the onions from the heat and using a fork (found this was easiest) cover the cheese with the onions.  Sprinkle with thyme leaves and serve.

Over the Top Mashed Potatoes

I assume you all know how to make mashed potatoes – even my friends who are cooking neophytes can handle this classic. But for the biggest meal of the year you don’t want just regular old mashed potatoes right?  By using a ricer instead of a masher or a mixer you can insure the fluffiest texture.  By adding cream plus butter plus buttermilk you will arrive at a creamy, tangy and silky blend.  My dad taught me the trick of including peeled garlic cloves in with the potatoes when you boil them.  The garlic gets soft and mellow and then you can blend them in with the potatoes and get a light garlicky taste.  Then just when you thought it couldn’t get better you fold in some nice grainy mustard at the end.  These mashed would be great anytime but they will go particularly well with your turkey and stuffing this thanksgiving.

Over the Top Mashed Potatoes(printable version at the end of the post)

Inspiration:
Special Equipment:  potato ricer

  • 8 medium yukon gold potatoes
  • 4 cloves of garlic, peeled
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 1/2 cup buttermilk, room temperature
  • 4 teaspoons whole grain mustard

Peel and cut the potatoes into 1 inch pieces (try and keep them around the same size so they cook evenly).

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Place in a pot with cold water and the garlic cloves (you can store the potatoes like this for an hour or two).  Add some salt and turn the heat to high.  The water will eventually start boiling but keep the potatoes on high and cook in total for about 20 to 30 minutes until tender.  You can test them with a pairing knife or fork – if the knife easily pierces the potato it’s ready.  While the potatoes cook warm the cream and 3 tablespoons of butter in a small saucepan over low heat.  Drain in a colander then set the ricer over the pot (if you don’t have a ricer return the potatoes to the pot and use a hand mixer).  Squish the potatoes and garlic cloves through the ricer, scraping the sides as needed.

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Stir in the warmed cream and butter along with salt and pepper.  Follow with the buttermilk and whole grain mustard.  Serve with the remaining tablespoon of butter on top.

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Over the Top Mashed Potatoes

  • Servings: 4-6
  • Time: 40 minutes
  • Print

Special Equipment:  potato ricer

  • 8 medium yukon gold potatoes
  • 4 cloves of garlic, peeled
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 1/2 cup buttermilk, room temperature
  • 4 teaspoons whole grain mustard

Peel and cut the potatoes into 1 inch pieces (try and keep them around the same size so they cook evenly).  Place in a pot with cold water and the garlic cloves (you can store the potatoes like this for an hour or two).  Add some salt and turn the heat to high.  The water will eventually start boiling but keep the potatoes on high and cook in total for about 20 to 30 minutes until tender.  You can test them with a pairing knife or fork – if the knife easily pierces the potato it’s ready.  While the potatoes cook warm the cream and 3 tablespoons of butter in a small saucepan over low heat.  Drain in a colander then set the ricer over the pot (if you don’t have a ricer return the potatoes to the pot and use a hand mixer).  Squish the potatoes and garlic cloves through the ricer, scraping the sides as needed.  Stir in the warmed cream and butter along with salt and pepper.  Follow with the buttermilk and whole grain mustard.  Serve with the remaining tablespoon of butter on top.

Roasted Butternut Squash Soup

Soup is the best first course for any dinner party but especially Thanksgiving.  Make it in advance, even weeks ahead, and then just warm it up right before you want to serve it.  I make a ton of soups in the winter and give my immersion blender a workout.  I have this Cuisinart one and it’s great, trust me more expensive brands are not worth it.  They are perfect for smoothies in the morning but more importantly it means not having to transfer hot liquids into your blender.  Any kitchen tool that reduces the risk of injury is worth it in my book and they take up minimal space.  Immersion blenders are also great for making creamy soups…without cream!  By blending hearty vegetables like butternut squash or cauliflower you get a nice rich, creamy texture with none of the fat.

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Since this is such a low cal veggie heavy soup I figure we deserved a little something for our effort and grated some goat cheese on top – not chevre, the typical soft creamy goat cheese but something a little more aged.  One of my favorites is the Drunken Goat, a semi soft goat cheese that has a red wine rind, but anything with a nice tang to it will work (also feel free to omit if you want to make this vegan just remember to swap out the chicken broth for veggie broth).  A few snips of chives add a nice green and some fresh flavor as well.

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I like to make a full batch of this soup and freeze it in individual containers for lunches or cold winter nights.

Roasted Butternut Squash Soup (printable version at the end of the post)

Special Equipment:  immersion blender (recommended but not necessary) or regular blender

  • 3 pounds cubed butternut squash (I use the precut stuff, do yourself a favor and do the same)
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 apple, chopped
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1/4 to a 1/2 teaspoon crushed red pepper
  • 1 teaspoon ground coriander
  • 3 cups chicken broth
  • 3 cups water
  • several ounces aged goat cheese like Drunken Goat, grated
  • chives

Heat your oven to 450 degrees.  Spread the butternut squash out of 2 baking sheets and toss them with 2 tablespoons on olive oil and salt and pepper.

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Roast for 15 minutes then toss the squash on each sheet and then roast for 15 minutes more.  (This is a great way to eat butternut squash – you could eat it as is or maybe with some parmesan grated on top).  In a large dutch oven heat the remaining tablespoon of olive oil and a tablespoon of butter over medium heat.  Add the apple, onion and garlic and cook for 10 minutes until the apple and onion are cooked through and softened.  Add the roasted butternut squash to the apple mixture along with the allspice, ground ginger, crushed red pepper, and coriander.  Cook for a minute, stirring until everything is combined.

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Pour in the broth and water, stir everything together and bring to a simmer.  Simmer for 15 minutes, then turn off the heat.  If you have an immersion blender go ahead and blend away until completely smooth in the pot.

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If not let it cool a bit and then CAREFULLY transfer to a blender.  Now the soup is ready to serve or let cool and freeze for 6 months.  For each serving top with a handful of grated aged goat cheese and several snips of chives.

Roasted Butternut Squash Soup

  • Servings: 10
  • Time: 1 hour
  • Print

Special Equipment:  immersion blender (recommended but not necessary) or regular blender

  • 3 pounds cubed butternut squash (I use the precut stuff, do yourself a favor and do the same)
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 apple, chopped
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1/4 to a 1/2 teaspoon crushed red pepper
  • 1 teaspoon ground coriander
  • 3 cups chicken broth
  • 3 cups water
  • several ounces aged goat cheese like Drunken Goat, grated
  • chives

Heat your oven to 450 degrees.  Spread the butternut squash out of 2 baking sheets and toss them with 2 tablespoons on olive oil and salt and pepper.  Roast for 15 minutes then toss the squash on each sheet and then roast for 15 minutes more.  (This is a great way to eat butternut squash – you could eat it as is or maybe with some parmesan grated on top).  In a large dutch oven heat the remaining tablespoon of olive oil and a tablespoon of butter over medium heat.  Add the apple, onion and garlic and cook for 10 minutes until the apple and onion are cooked through and softened.  Add the roasted butternut squash to the apple mixture along with the allspice, ground ginger, crushed red pepper, and coriander.  Cook for a minute, stirring until everything is combined.  Pour in the broth and water, stir everything together and bring to a simmer.  Simmer for 15 minutes, then turn off the heat.  If you have an immersion blender go ahead and blend away until completely smooth in the pot.  If not let it cool a bit and then CAREFULLY transfer to a blender.  Now the soup is ready to serve or let cool and freeze for 6 months.  For each serving top with a handful of grated aged goat cheese and several snips of chives.

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