This cozy soup is the perfect Thanksgiving day app. It's rich with fall flavor and not too heavy before the big meal. Plus, it's an easy one to make a couple days ahead and warm up later- soups always test best the next day.
- 2 tablespoons Tessemae’s Lemon Garlic
- 1 onion, chopped
- 1 large acorn squash, peeled and cubed
- coarse salt and ground pepper
- 1 parsnip, cubed
- 4 cups chicken or vegetable stock
- 2 tablespoons butter
- 1 teaspoon nutmeg
- ¼ cup heavy cream or coconut milk, optional
- toasted pumpkin seeds, chili flakes and crisp bacon, for serving
- In a large saucepan, heat 2 tablespoons Lemon Garlic over medium. Add onion and cook until beginning to soften, about 3 minutes. Stir in the squash and parsnip and season with salt and pepper. Cook until beginning to soften, about 10 minutes.
- Stir in the nutmeg and butter and cook, stirring until butter is melted and nutmeg is fragrant about 1 minute.
- Add the broth and bring to a boil over high heat. Cook until squash is fork tender, about 15 minutes. Use an immersion blender right in the pot, or transfer to a blender to puree the soup until smooth. Adjust seasoning with salt and pepper. Adjust consistency with cream, if desired. Serve in bowls and topped with a drizzle of Lemon Garlic. Sprinkle with pumpkin seeds, chili flakes, or even a piece of bacon.