Every year, I get requests to make my famous butternut squash soup for Thanksgiving. It’s so amazing that people remember it year after year. But I can’t take full credit for this soup. I actually got the original recipe from Spark People. It’s a truly delicious soup with a spicy kick. To top it off, the soup freezes really well, and the pesto can be used in all sorts of other dishes. My father-in-law Paul has used it in his eggs for breakfast, and I’ve even used it to season chicken breast. People have been asking for the recipe for years, so here is my “secret” recipe!
1 tablespoon olive oil
1 cup onions, chopped fine
1 large butternut squash, approx. 3 lbs
4 cups turkey broth
1/2 cup orange juice
1/2 bunch fresh cilantro, fresh, leaf only
1/4 cup unsweetened coconut, flake
1 orange (zest, juice, and fruit)
1 serrano chili pepper
- Preheat oven to 375 degrees.
- Peel, halve, and remove the seeds from the squash. Dice into cubes.
- Toss squash in a little bit of olive oil (so it doesn’t stick to your pan).
- Roast 30 minutes or until squash can be easily pierced with a fork.
- Place oil in a large pot and heat to medium low.
- Sauté onions in the pot until translucent.
- Add the squash, broth, orange zest, and orange juice to the pot and cook for 20 minutes.
- Using an immersion blender to purée the mixture.
- In a food processor process the pesto ingredients adding additional orange juice as needed until you get a good consistency (I like my pesto thick).
- Serve soup in bowls with a dollop of pesto on top.
Photo By: Veronique