5 Irresistible Thanksgiving-Themed Holiday Soup Recipes to Savor

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Grateful Harvest Butternut Squash Soup

Ingredients:

• 4 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Roasted pumpkin seeds for garnish

Instructions:

1. In a large pot, sauté chopped onions and minced garlic until they become translucent.
2. Add butternut squash, vegetable or chicken broth, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with roasted pumpkin seeds.

Turkey Day Leftover Soup

Ingredients:

• 2 cups shredded cooked turkey
• 2 cups leftover mashed potatoes
• 2 cups leftover roasted vegetables (e.g., carrots, green beans)
• 4 cups turkey or chicken broth
• 1/2 cup heavy cream
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, combine shredded turkey, mashed potatoes, roasted vegetables, and broth. Bring to a simmer and cook for 15-20 minutes.
2. Stir in heavy cream, thyme, salt, and pepper.
3. Serve hot, garnished with fresh parsley.

Cranberry Dreams Creamy Soup

Ingredients:

• 2 cups fresh cranberries
• 1 apple, peeled and chopped
• 1 orange, peeled and segmented
• 1 onion, chopped
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cranberries and orange zest for garnish

Instructions:

1. In a large pot, combine fresh cranberries, apple, orange segments, chopped onion, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
2. Use an immersion blender to puree the soup until smooth.
3. Stir in heavy cream, ground cinnamon, salt, and pepper.
4. Serve hot, garnished with fresh cranberries and a sprinkle of orange zest.

Harvest Moon Pumpkin and Apple Soup

Ingredients:

• 2 cups pumpkin puree
• 2 apples, peeled and chopped
• 1 onion, chopped
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 tsp thyme
• 1/2 tsp sage
• Salt and pepper to taste
• Crispy bacon bits for garnish

Instructions:

1. In a large pot, sauté chopped onions until they become translucent.
2. Add pumpkin puree, chopped apples, vegetable or chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream, salt, and pepper.
5. Serve hot, garnished with crispy bacon bits.

Pilgrim’s Cornucopia Corn Chowder

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh chives
• Salt and pepper to taste
• Cornbread croutons for garnish

Instructions:

1. In a large pot, sauté chopped onions until they become translucent.
2. Add corn kernels, diced potatoes, and broth. Simmer for 20 minutes or until the potatoes are tender.
3. Use an immersion blender to partially puree the soup, leaving some chunks.
4. Stir in heavy cream, fresh chives, salt, and pepper.
5. Serve hot, garnished with cornbread croutons.