Thanksgiving Table: Squash Soup

Need to keep everyone out of the kitchen while you finish up dinner prep?  Set up a buffet table with a raw vegetable tray and dip, a bowl of nuts (in their shells) along with a couple of nutcrackers and this soup in a slowcooker to keep it warm and that should keep your guests occupied while you cook.

Winter Squash Soup

  • 3 tbsp butter
  • 3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into large pieces
  • 1 small onion, quartered
  • 1 carrot, quartered
  • 1 celery stalk, quartered
  • 1 tsp crushed garlic
  • 4 cups chicken broth*
  • 1 cup apple cider
  • 1 ½ tsp dried thyme
  • 1 tsp dried sage
  • Salt and pepper to taste

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  • 1/2 cup dry sherry
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 3/4 teaspoon ground nutmeg
  • Chopped chives (for garnish)

Large sauce pan

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor or blender. Taste for seasoning. Add salt and pepper if desired.

***Soup can be made to this point 1 day ahead and kept covered in the refrigerator.***

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well combined. Place soup into large soup tureen and garnish with chives. Place on appetizer table with small bowls & spoons and let everyone help themselves.

*or substitute 4 cups water and 4 tsp (4 cubes) chicken bouillon.

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