Thanksgiving Squash Soup

This year, I had the pleasure of JF joining my family for Thanksgiving. My mom did the food up! She made turkey, ham, stuffing, green beans, collard greens, rice and beans, candied yams, apple pie, sweet potato pie and a danish.  The only sad thing is that I am a pescatarian, which means that I do not eat meat but I eat fish and pretty much follow a vegetarian diet. JF was concerned that I had nothing to eat, and my Jewish "Grandma" gave us some butternut squash, so he got the recipe from his friend Angela for some soup. I had also gotten a Acorn Squash to decorate the table, so we threw that in there too!The process and recipe are very simple and can easily be made with chicken broth for you meat eaters (I do not hate, I promise).

Squash Soup

You'll  Need:

2 Butternut Squashes

1 Acorn Squash

Olive Oil 

Basting Brush 

Carrots

Celery

Onions

1 cardboard container of Vegetable Broth

1 cup of Cream - We used Half and Half

Red Pepper Flake

Salt

Pepper

Instructions:

1. Set the oven to 350, cut the squash long wise into 6 pieces after scooping out the seeds, cover in olive oil and salt and pepper, and bake until soft when poked with a fork.

2. Saute Diced Celery, Carrots and Onions until soft with Olive Oil and Salt. 

3. Scrape the squash out of the skin into a blender, and combine with the broth and CCO mixture.

4. Add Salt, Pepper and Red Pepper Flake to taste and blend them a little.

5. Keep in a slow cooker for everyone to enjoy!

The heat of the pepper flake works really well with the sweet squash in a wonderful way so do not be afraid to add a decent amount. It would be really good with some crunchy bread but I ate mine with my vegetarian stuffing that was delicious. I put the recipe below but any stuffing would be delicious. 

Quick Veggie Stuffing

You'll Need:

2 cups of veggie broth

1 tablespoon of garlic

1 tablespoon of tomato paste

2 cups of dried bread for stuffing - We had one with Herbs de Provence but normal bread with some herbs you like would be good 

Instructions:

1. Heat Veggie broth, garlic, and tomato paste in a medium pot until boiling.

2. Add the bread with herbs to the pot, cover and let sit for 5 minutes OFF THE HEAT. 

3. Eat that stuffing up!