Butternut Squash Soup
There are several secret weapons here, all of which work well for Thanksgiving.
With Thanksgiving around the corner, I can’t help but try to offer up dishes that will go great with the ultimate feast. Next week is guidance for stuffing, but let’s talk about this soup. What makes a great soup? More than anything it’s the stock - homemade, of course is best. But even I, whose job it is to write recipes, get tired of the bulk and time stock takes. That’s why this week I’m pushing “fortified stock”. Every time you eat a chicken, turkey or any bird, put the bones in the freezer and mark the date. This soup here was made with the carcass of a roasted chicken I’d made in September, the resulting broth was amazing. I tell you this because, you’re about to have a lot of turkey bones, and I think you should freeze them and follow these guidelines for procuring a “second coming” out of what would otherwise be trash. Now, I know what you’re saying; “Frankie, how is this different from just making a stock?” and the answer is; it takes way less time, and uses way less bones. That is all.
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