This Thanksgiving Squash Soup recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EverydayBrilliance #CollectiveBias
Last year my husband and I hosted Thanksgiving and Christmas in our home for the first time. It was amazing! We’ve been adults for what seems like forever now, but we’ve never asked our parents if we could host any major holidays in our home. I’m not sure why because we have the most kids which means we have the largest house, biggest table, most space. You get the picture.
It was perfect! Everyone had enough space to move around, the kids (including cousins) had toys to play with, and everyone had a place to sleep. My sister-in-law was like “We should do this every year, ” and that’s when I knew we were in new family traditionville!
Since last year was our first attempt at hosting we didn’t get everything down on our first two attempts! Food got cold, we ran out of food, and some things just didn’t go as planned, but this year. Oh, this year we are going to rock it like we’ve never rocked it before! I’ve got a plan baby! I’m going to be prepared. I’ve got two holidays under my belt now and I feel like I know what I’m doing.
This year I am going to be better prepared by prepping some of my food ahead of time. I’m not going to spend all of my time in the kitchen. That was my biggest mistake last year. I purchased a few early gifts for myself, and they are already my biggest helpers in the kitchen (besides my husband and kids because they do rock!).
If you are hosting anything this holiday season (and honestly even if you aren’t hosting you still NEED these in your life because they are freaking amazing) you’ll want these food containers in your arsenal.
The Rubbermaid Brilliance Food Storage Containers will help you stay sane this holiday season! Just prep any recipe that can be made in the days leading up to Thanksgiving and Christmas and then reheat them when you’re ready to serve them!
Thanksgiving Squash Soup Recipe:
Okay so to start this recipe you’re going to go ahead and make it in the crock pot a day or two before the big day. Then on the day of you can make it look as fancy as you want and pretend like you’ve spent hours slaving over it! Or you can leave it in the Rubbermaid Brillance Containers and let your guests dip their own soup because with a design this beautiful these storage containers double as serving bowls!
Thanksgiving Squash Soup Ingredients:
2lbs Butternut Squash
1/2 White Onion
2 Cups Organic Veggie Stock
1 Tsp Minced Garlic
1/2 Tsp Salt
1/4 Tsp Nutmeg
1/4 Tsp Cinnamon
1/2 Cup Coconut Milk (optional)
Thanksgiving Squash Soup Directions:
Prep veggies first. Peel and dice carrots then peel, seed, and dice your butternut squash. Chop your onion.
Add all of your ingredient except coconut milk to a crockpot and cook on high for 3-4 hours. You can also cook on low for 6-8 hours.
After everything is nice and tender add coconut milk (optional).
I used a hand blender to puree the veggies until they were soupy but you could also pour everything into a food processor or blender. I think the hand blender is WAY easier though! 😉
After your done blending your soup you can pour it into your Large Rubbermaid Brillaince Food Storage Container and store it in the fridge until you are ready to serve. My favorite thing about these containers is that they have built-in vents for easy splatter-resistant microwaving! You don’t have to remove the lid you just microwave the food with the latches open! I have already taught all the kids how to use them!
I also love that they are stain and odor resistant. So many brands say that but often it’s simply not true! After microwaving an orange soup in these bowls I can tell you, they don’t stain! Yay!!
So there ya have it. The perfect premade soup for Thanksgiving! Oh and wanna know what else I’ve been working on? Pumpkin Truffles! This year I decided that along with the pies I normally make I’m going to pre-make some treats that I can place around the house every couple of hours for everyone to snack on. These were a huge hit with the kids, John, and Dan (yeah we have some pre-holiday company).
You can find the recipe here. Don’t you just love how these Rubbermaid Brillance containers stack so perfectly? I’m a little OCD, but they look adorable in my fridge!
Want to see more recipes like this? Check out all of our holiday recipes here.
- 2lbs Butternut Squash
- 2 Carrots
- 1/2 White Onion
- 2 Cups Organic Veggie Stock
- 1 Tsp Minced Garlic
- 1/2 Tsp Salt
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cinnamon
- 1/2 Cup Coconut Milk (optional)
- Prep veggies first. Peel and dice carrots then peel, seed, and dice your butternut squash. Chop your onion.
- Add all of your ingredient except coconut milk to a crock pot and cook on high for 3-4 hours. You can also cook on low for 6-8 hours.
- After everything is nice and tender add coconut milk (optional).
- I used a hand blender to puree the veggies until they were soupy but you could also pour everything into a food processor or blender. I think the hand blender is WAY easier though!
- Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker
- KitchenAid 3-Speed Hand Blender
- HIC Ramekins
- Reynolds Slow Cooker Liners, 4-Count (Pack of 6)
- Rubbermaid Brilliance Food Storage Container, 14-Piece Set
- Farberware Professional Ladle (Stainless Steel)
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Amount Per Serving:Calories: 126 Total Fat: 5g Carbohydrates: 19g Protein: 4g
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