Preparing a Thanksgiving feast can be arduous, requiring a lot of planning and time. That’s why it’s essential to have some dishes that can be made ahead of time, like this delicious Butternut Squash Soup with Dried Cranberries and Crème Fraiche soup. With its warm and comforting flavors, it’s an ideal seasonal solution that will help you save time and reduce stress during the holiday season. Here is the recipe for it.
Serves 4
Prep time: 20 min
Cook time: 1 hour
Ingredients
2 lbs. butternut squash, peeled, seeded, and diced
1/4 cup extra-virgin olive oil
4–5 cups chicken or vegetable stock, heated
2 tablespoons dried, sweetened cranberries or cherries, minced
4 tablespoons crème fraiche or goat cheese, if desired
Kosher salt and black pepper, to taste
Procedure
To start, preheat your oven to a temperature of 425˚F. Then, carefully place your squash on a sheet pan that has been lined with parchment paper. Drizzle a generous amount of olive oil on top of the squash, and toss it until it is fully coated. Don’t forget to season it well with salt and pepper before baking it to perfection for about 50–60 minutes. Once it’s done, take it out and let it cool for 5 minutes.
Next, take half of the baked squash and place it into the bowl of a food processor. Add 1 cup of stock and blend it until it becomes smooth and creamy. Depending on how thick or thin you want your soup to be, add another 1–1 1/2 cups of stock and blend it again. Repeat this process with the rest of the squash and stock until everything is blended to perfection.
When you’re ready to serve, reheat your soup on the stove until it’s nice and warm. Then, pour it into individual bowls and garnish it with some dried cranberries and crème fraiche. Enjoy!
If you liked our Butternut Squash Soup with Dried Cranberries and Crème Fraîche recipe, check out:
Lemon Blinis with Caviar, Crème Fraîche, and Chives
