As previously documented, I was responsible for brining two things to Thanksgiving Dinner. Cranberry Sauce… and Butternut Squash. The cranberry sauce went much better than the squash. The squash was too lumpy and unimpressive. I tried to fix it by adding candied walnuts and that was really just a bandaid for a bad dish.
So at the end of the meal, I packed them up and figured I’d try and turn it into soup. The soup was a far greater success than anticipated – and incredibly easy considering I already had a good start on the squash. Squash soup is pretty decent but can be boring or bland. This soup was the opposite of that thanks to the extras that I added: pomegranate, fried sage, and a dash of sour cream.
In the past, I’ve always just defaulted to adding croutons to a soup but these were great ways to add not only a little extra heft to the meal – but also texture and flavor.
Here’s how it goes.
- Combine squash and chicken stock in a pot on the stove. Stir to begin blending the two ingredients together.
- In a skillet, sautee chopped garlic and then add to the squash pot.
- Blend the ingredients together using either a blender or an immersion blender.
- Reheat before serving if necessary.
- For the toppings, drop a tablespoon on sour cream on your soup and then swirl it with a knife. Then add in your pomegranate seeds and fried sage.
Shopping List
3 cups butternut squash
3-4 cups chicken stock
2 cloves garlic
sour cream
pomegranate seeds
sage
butter