This sweet spiced Roasted Butternut Squash Cider Soup is perfect for Thanksgiving and the rest of the holiday season. Sponsored by Peapod.
I can’t believe next week is Thanksgiving already! November has been flying by and I have been planning my Thanksgiving menu. I used to find preparing Thanksgiving dinner extremely stressful. The amount of time and effort that went into making the big feast in one day was so intimidating. That is, until I realized that most of the food could be prepared ahead of time, even up to a few days in advance.
There are also shortcuts like buying pre-cut fresh vegetables and prepared broths to reduce the amount of prep and cooking time. There’s no shame in giving yourself a break. After all, it is a holiday so you want to make sure you get to relax too.
I developed this Roasted Butternut Squash Cider Soup recipe for Peapod.com. It’s the perfect start to a Thanksgiving feast. Rich and creamy, this pureed soup is made with roasted butternut squash (I used pre-peeled, pre-cut butternut squash to reduce prep time and roasting time), carrots, apple cider and sweet spices.
Make this soup a few days ahead of time and warm it up in your slow cooker on Thanksgiving day. You can garnish the top of this soup with a dollop or swirl of sour cream or creme fraiche,
or if you want to get even fancier, try making a spider web pattern on top like I did. Have fun with it.
Skip all the long lines at the grocery store this holiday season by shopping online at Peapod.com. All the ingredients for this soup can be purchased online (you can also order using the Peapod app on your phone), along with fresh or frozen turkeys, trimmed fresh green beans, halved fresh brussels sprouts, and the rest of your Thanksgiving meal ingredients. You can even order floral bouquets, paper goods and bakeware.
For more Thanksgiving recipe ideas, check out these recipes on From The Pod:
Roasted Butternut Squash Cider Soup
- 1 package 20 ounces fresh butternut squash, cut up
- 3 carrots peeled, cut up
- 1 medium onion cut into thick slices
- 6 sprigs thyme
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 3 1/2 cups organic vegetable broth
- 1/2 cup apple cider
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Optional garnishes:
- 1/3 cup sour cream, creme fraiche or coconut cream
- fresh chives finely minced
- toasted pumpkin seeds
- Preheat oven to 400 degrees. In a large bowl, toss together butternut squash, carrots, onion, thyme, salt, pepper and olive oil. Spread in a single layer on a baking tray and roast vegetables for 40-50 minutes, until butternut squash and carrots are tender (when pierced with a fork or knife, it should come out easily). Transfer roasted vegetables to a large saucepan and add vegetable broth, apple cider, cinnamon, ginger and nutmeg. Heat through. Puree soup using an immersion blender, regular blender or food processor.
- When ready to serve, ladle soup into serving bowls. Top with a dollop of sour cream or creme fraiche and garnish with fresh chives or toasted pumpkin seeds.
- For a special presentation, swirl sour cream or creme fraiche on top of soup and use a sharp knife to draw lines from one side to the other. Repeat around swirl to create a pretty design.
For vegan option, use coconut cream in place of sour cream
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.