As Thanksgiving approaches, the air gets crisper, and the leaves turn brilliant shades of red and gold. It’s a time for gathering with loved ones, giving thanks, and savoring the flavors of the season.
We believe that every Thanksgiving meal deserves an unexpected star. Last year, we shared with you our recipe to our butternut squash ravioli, and many of you let us know it was a hit at your dinner table! This year, we thought we’d continue with the butternut squash theme and give you the recipe for our most popular soup that we serve at Bettolino Kitchen – our simple, yet delicious creamy butternut squash soup.
Our soup recipe is made to feed many, so the completed recipe is a total of 8 quarts. Unless you’re cooking for a crowd, feel free to scale this down as you need to!
- 16 pounds of whole butternut squash
- 1 pound diced onion
- 10 quarts water
- 6 oz. fresh basil leaves
- 4 oz. kosher salt
- 2 cups heavy cream
- 4 oz. corn starch and water, mixed to create a slurry
Recipe for Butternut Squash Soup
1. Prepare the Butternut Squash: Start by peeling the butternut squash, removing the seeds, and cutting it into half-inch pieces. This beautiful vegetable is the star of our soup and will add a rich, creamy texture.
2. Cook the Squash and Onions: In a large pot, heat the chopped onions, butternut squash pieces, and water. Allow them to simmer together for 45 minutes on medium heat. This slow cooking process ensures that the squash becomes tender and imparts its delicious flavor to the broth.
3. Add the Seasonings: After 45 minutes, it’s time to add the seasoning. Stir in the basil and salt. Continue cooking for an additional 15 minutes, allowing the flavors to meld and develop. The aroma filling your kitchen will be incredible at this point!
4. Blend and Cream: Once the butternut squash and onions are tender, it’s time to transform this mixture into a creamy delight. Use a blender or immersion blender to carefully blend the contents of the pot until you achieve a smooth, velvety consistency.
5. Thicken the Soup: Return the blended soup to the pot and gently stir in the heavy cream. Heat it for another 10 minutes until it reaches a gentle boil. To ensure the soup reaches the perfect thickness, add the cornstarch slurry, stirring continuously until it thickens to your desired consistency.
6. Finish with Elegance: Place in bowls and garnish it with a dollop of sour cream, a sprinkle of fresh herbs, or some toasted pumpkin seeds for that extra touch.
Let Us Do the Cooking
If one more recipe is making you feel the stress of the holidays, we understand! Let us do the cooking for you this year with our Friendsgiving Bundle. Including everything but the turkey, this is the perfect way to enjoy family time without the mountain of dishes piling up. Pre-order yours by Monday, November 20th!