This year we enjoyed a small Thanksgiving with only four of us. It was the first home-cooked Thanksgiving I prepared for my kids and the first whole-turkey I cooked myself. Last year, Sweet Pea was born right around this time, so we didn’t cook any food. I was hoping for a cozy day with a lot of home-cooked foods this year, and that’s how it turned out. I hope everyone had a good day.
Butternut squash recipe card is included at the end of the video. I served it along with strips of toasts, and munchkin loved to dip her toast in the soup. Sweet Pea (12mo) got her portion in a pouch.
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 2 tbsp olive oil
- 2 ~3 small carrots peeled
- 1 onion
- 4 tbsp unsalted butter
- 32 floz chicken broth
- 1 bay leaf
- salt and pepper to taste
Instructions
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Preheat the oven to 375F.
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Cut the ends of the butternut squash, then cut it in half.
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Scrape out the seeds using a spoon.
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Place butternut squash cut side up on a baking sheet, and rub olive oil all over it.
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Bake for 40~45 minutes until squash is soft.
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Take out butternut squash from the oven and let it cool down a bit.
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Meanwhile, roughly chop onion and carrots.
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When it’s comfortable to handle, peel and chop butternut squash.
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Heat a large pot over medium heat and melt butter. Add onion and cook until softened and lightly browned.
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Add carrots and cook until softened.
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Add butternut squash, broth, and bay leaf. Bring to a boil and then reduce heat and simmer for 10 minutes.
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Turn off the heat, discard bay leaf, and blend the soup with an immersion blender until smooth. (Alternatively, pour the soup into a blender and blend.)
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Season with salt and pepper. Simmer more if you want the soup thicker.
