Butternut Squash Soup Your night-before-Thanksgiving-go-to-meal Soup is an easy, light dinner option before the big meal. If you’re hosting this year, there’s nothing better than welcoming friends and family with a hot bowl of butternut squash soup. This immunity boosting dish is rich in anti oxidants, it’s full of fiber and pretty darn seasonal, too.

This recipe calls for a few key ingredients found at your local farmer’s market and health food store.

1/2 shallot or red onion; diced
One organic butternut squash
Two small tart organic apples (Granny Smith or Pink Lady are perfect)
Three cups of organic vegetable broth or chicken broth
A pinch of salt
A sprinkle of chili pepper
A dash of paprika Your favorite dried herbs— thyme, rosemary or oregano are great options

For the topping:
Sheeps milk yogurt or creme fraiche
Pomegranate seeds
Pumpkin spice pumpkin seeds (find them at Trader Joe’s)
A swirl of balsamic vinegar

Bake the squash
Preheat your oven to 400 degrees
Cut squash longitudinal
Scoop the seeds
Fill baking pan with 1/4 inch water
Place squash hollow side down on pan Bake for 45 minutes or until the skin is golden brown and a knife easily pierces the squash

Sauté the apples & onion
Using coconut or avocado oil, cook diced onion and apples until soft and carmelized Set aside

Puree
** An immersion blender is a great tool for this step. No mess transferring soup into a blender!** If you don’t have an immersion blender, a high powered blender like a Vitamix or Blendtec will work just fine Combine spices, baked squash (scoop out the hot squash, you don’t want the skin in the soup) onion and apples with stock. Blend until it’s nicely pureed. Once it’s the thickness and consistency you want, transfer into a crockpot or dutch oven. Cook until hot. Serve As guests arrive, pour soup in large bowls, add a dollop of yogurt or creme fraiche, sprinkle pomegranate and pumpkin seeds and drizzle a little of your favorite, thick balsamic vinegar.

This no fuss, delicious, soup is perfect to serve your family/guests the night before your big feast. Serve with some artisan bread, yummy drinks, and enjoy great conversation and making memories! Even if your not hosting Thanksgiving this year, this a great healthful and flavorful recipe your family will love all season long!

Thanks to my sister, Emily Staples, a freelance writer, book & magazine editor, & party planner, out of San Francsico CA, for this delicious recipe!! I hope this inspires you as your busy cooking in your kitchen this Thanksgiving week.

Stay tuned for more holiday recipes, Thanksgiving outfitting ideas, and a Holiday gift guide just in time for Black Friday, Small Business Saturday, and Cyber Monday!