Thanksgiving has always been my favorite holiday and it is right around the corner. I am looking forward to spending time with my family in Chicago this year. A lot of eating will take place and my mom’s Butternut Squash Soup is always involved (recipe below). To get in the holiday spirit, I made a batch this weekend for some friends since we will be all leaving town next week. Below are some pieces I used for our little “Modern Pre-Thanksgiving” dinner…
Mom’s Butternut Squash Soup
- 3 T Butter
- 3 large onions sliced
- 1 T curry powder
- 3 1/4 lbs butternut squash, peeled, seeded, and cubed
- 30 ounces of chicken broth
- 2 1/4 cups water
- 1/2 t salt
- pumpkin seeds
In a large pot, melt two tablespoons butter over medium heat. Sauté onions for 20 minutes until golden and tender. Add remaining one tablespoon butter and the curry. Cook one minute while stirring. Add squash, broth, salt and water. Heat to a boil. Reduce heat and cover, simmering until squash in very tender, around 20 minutes. Using an emulsion blender, puree the mixture until smooth. This soup can be frozen or kept in the fridge for a few days. (95 calories and 12 servings)
Pumpkin Seed Garnish
Mix one egg white with a few tablespoons of water. Mix in pumpkin seeds. Add seasoning, such as cinnamon, nutmeg and cayenne pepper.
Spread evenly on a cookie sheet and bake in a 400 degree oven until the seeds are dry. Can make days ahead and store in a zip lock.
Sprinkle over soup before serving.
*I love to make this and freeze it, it gets better each day!