Looking for the ultimate Thanksgiving soup recipes? You're in for a treat! Whip up a cozy Butternut Squash Soup or plunge into a creamy Pumpkin Soup. How about a hearty Sage and Sausage Soup, or a Roasted Garlic Potato Soup that'll warm your soul? Spiced Apple and Carrot Soup packs a sweet punch, while Turkey and Wild Rice Soup makes good use of those leftover turkey scraps. You can't go wrong with Corn Chowder with Bacon, or a creamy Tomato Basil Soup! Each one is a delicious way to kick off the feast, and there's so much more to investigate!
Main Points
- Butternut squash soup offers a cozy, flavorful option perfect for Thanksgiving, especially when paired with crusty bread or festive salad.
- Creamy pumpkin soup celebrates autumn flavors and can be enhanced with ginger, coconut milk, or nutmeg for added depth.
- Sage and sausage soup provides heartiness with customizable vegetables, making it a satisfying choice for Thanksgiving gatherings.
- Roasted garlic potato soup brings comforting earthiness, enhanced by the sweetness of roasted garlic and fresh herb garnishes.
- Corn chowder with bacon adds a creamy texture and smoky flavor, ideal as a starter before the main Thanksgiving course.
Butternut Squash Soup
Butternut squash soup is a cozy and flavorful dish that perfectly captures the essence of fall. With its smooth, creamy texture and naturally sweet taste, it's a wonderful addition to your Thanksgiving table or any autumn gathering. This soup not only warms you up but also provides an impressive way to showcase seasonal produce. Pair it with crusty bread or a festive salad, and you have a satisfying meal that everyone will love.
This recipe is both simple and elegant, making it accessible for cooks of all skill levels. Roasting the butternut squash amplifies its sweetness and adds depth to the flavor profile, while the spices and aromatics meld beautifully with it. Whether enjoyed as an appetizer or a main course, this butternut squash soup will surely delight your taste buds and impress your guests.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional)
- Fresh parsley or pumpkin seeds, for garnish (optional)
To make the soup, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread it out on a baking sheet in a single layer. Roast for about 25-30 minutes or until tender and caramelized.
In a large pot, sauté the onion and garlic until translucent. Add the roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10-15 minutes. Use an immersion blender to purée the soup until smooth, adding coconut milk or heavy cream if desired for extra creaminess. Adjust seasoning to taste and serve hot, garnished with fresh parsley or pumpkin seeds.
When preparing butternut squash soup, a few tips can make your cooking experience easier and more flavorful. Consider roasting the squash halves cut-side down for even caramelization. If you're short on time, you can use pre-cut butternut squash from the grocery store.
For an extra kick, add a pinch of cayenne pepper or a drizzle of balsamic glaze at serving. This soup can be made ahead of time and freezes well, making it perfect for meal prep or a holiday make-ahead option. Enjoy this comforting dish with your loved ones!
Creamy Pumpkin Soup
Creamy pumpkin soup is a delightful way to celebrate autumn and Thanksgiving gatherings. This warm, rich soup captures the essence of the season with its smooth texture and a blend of spices that perfectly complement the natural sweetness of the pumpkin.
Whether you're hosting a big family dinner or seeking a comforting meal on a chilly evening, this dish serves as a perfect starter or even as a main course when served with crusty bread.
Making creamy pumpkin soup isn't only simple but also allows for a lot of creativity. You can improve the flavor profile by adding ingredients like ginger, coconut milk, or even a hint of nutmeg for that extra touch.
The beauty of this soup lies in its versatility, allowing you to cater it to your taste preferences. Follow this easy recipe and bring a touch of fall into your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
In a large pot, heat the olive oil over medium heat. Add the chopped onion, cooking until it becomes translucent and soft, about 5 minutes.
Stir in the minced garlic and grated ginger, sautéing for an additional minute until fragrant. Then, add the pumpkin puree and vegetable broth, stirring until well combined.
Bring the mixture to a gentle simmer and let it cook for about 15 minutes. Stir in the coconut milk, ground cinnamon, nutmeg, salt, and pepper.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Once pureed, let the soup simmer for another 5 minutes on low heat.
Serve hot, garnished with pumpkin seeds if desired.
When cooking this creamy pumpkin soup, consider using fresh pumpkin for a more robust flavor. If you opt for canned pumpkin, make sure it's pure pumpkin puree and not the spiced pie filling for the best results.
Feel free to adjust the seasoning according to your palate; adding a sprinkle of cayenne pepper can give it a nice kick!
Additionally, storing leftover soup in the refrigerator can improve its flavors, so it's great for making ahead of time.
Sage and Sausage Soup
Sage and sausage soup is the perfect comfort dish for the Thanksgiving season, as it beautifully combines the rich flavors of savory sausage with the aromatic essence of sage. This hearty soup features tender vegetables, warm spices, and a creamy base that will surely warm you up as you gather with friends and family to celebrate the holiday.
It's an excellent way to utilize leftovers or just enjoy a cozy meal that embodies the spirit of Thanksgiving.
Making sage and sausage soup isn't only simple but also an enjoyable cooking experience. As the ingredients simmer together, they create a delightful aroma that fills your kitchen and sets the mood for gathering around the table.
This dish can serve as a starter or even a main course with a side of crusty bread, making it versatile enough for any Thanksgiving feast or a chilly autumn evening.
Ingredients:
- 1 pound ground sausage (Italian or breakfast sausage)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
- Optional: 1 cup kale or spinach for added greens
Cooking Instructions:
In a large pot, brown the ground sausage over medium heat until it's cooked through, breaking it apart as it cooks.
Once browned, remove excess grease if necessary, and add the diced onion, garlic, carrots, and celery. Sauté these vegetables for about 5-7 minutes until they soften.
Pour in the broth, followed by the cream, and stir in the sage. Allow the mixture to simmer on low for approximately 15-20 minutes until the flavors meld, then taste and adjust the seasoning with salt and pepper.
If you're adding greens, stir them in just before serving to wilt slightly.
Extra Tips:
When making sage and sausage soup, feel free to customize it with your favorite vegetables or herbs to modify the dish to your taste.
For a kick of heat, consider adding a pinch of red pepper flakes or using spicy sausage. If you're looking for a lighter version, you can substitute the heavy cream with milk or a plant-based alternative.
This soup can also be made ahead of time; just reheat before serving, and it might even taste better the next day as the flavors develop further!
Roasted Garlic Potato Soup
Thanksgiving gatherings aren't only about the turkey and stuffing; they also provide an opportunity to indulge in comforting dishes that warm the heart. One such dish is the Roasted Garlic Potato Soup, a creamy and flavorful addition to your holiday table. This rich soup infuses the subtle sweetness of roasted garlic with the earthy flavor of potatoes, creating a delightful melody of tastes that perfectly complements your Thanksgiving feast.
To make this soup even more special, consider adding a drizzle of olive oil or a sprinkle of fresh herbs before serving. Guests will love the aroma wafting through your kitchen as the garlic roasts and the potatoes simmer. Whether you're serving it as a starter or as a cozy dish alongside your main meal, this Roasted Garlic Potato Soup is sure to impress and satisfy everyone at your gathering.
Ingredients:
- 1 head of garlic
- 2 tablespoons olive oil
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions:
Preheat your oven to 400°F (200°C). Start by cutting the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, wrap it in foil, and roast for about 30-35 minutes until the cloves are soft and golden.
Meanwhile, in a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until translucent. Add the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for around 15-20 minutes until the potatoes are tender.
Once the garlic is ready, squeeze the roasted cloves into the pot and stir well. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and season with salt and pepper to taste.
Extra Tips:
For an even deeper flavor, consider adding a bay leaf or a sprig of thyme while simmering the potatoes. If you prefer a chunkier texture, reserve a portion of the diced potatoes before blending and mix them back in after pureeing.
This soup can also be made in advance—simply reheat it gently on the stove before serving. For a lightened-up version, substitute heavy cream with milk or a plant-based alternative while maintaining the roasted garlic for that rich flavor. Enjoy your cooking and have a wonderful Thanksgiving!
Spiced Apple and Carrot Soup
When the weather turns crisp and the festive season begins, a warm bowl of Spiced Apple and Carrot Soup is an excellent way to celebrate the flavors of autumn. This comforting and delicious soup combines the natural sweetness of apples and carrots, improved with aromatic spices that create a delightful harmony of tastes. Perfect as a starter for your Thanksgiving feast or as a cozy meal on a chilly evening, this soup isn't only flavorful but also packed with nutrients.
Making Spiced Apple and Carrot Soup is an enjoyable process, allowing you to effortlessly blend seasonal ingredients into a creamy, satisfying dish. The sweetness from apples complements the earthiness of carrots, while spices such as cinnamon and nutmeg add depth and warmth.
Whether served hot in mugs or bowls, this soup is bound to warm your heart and spirit during the holiday season.
Ingredients:
- 3 large carrots, peeled and chopped
- 2 medium-sized apples, peeled, cored, and diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh parsley or chives for garnish (optional)
To prepare the Spiced Apple and Carrot Soup, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Then, add the chopped carrots and diced apples to the pot, stirring occasionally for another 5 minutes. Pour in the broth and sprinkle in the cinnamon and nutmeg, bringing the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
Use an immersion blender or a regular blender to puree the soup until smooth. If desired, stir in the heavy cream or coconut milk for added richness, then season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
For an extra burst of flavor, consider adding a splash of apple cider or a squeeze of fresh lemon juice before serving to brighten the flavors. You can also personalize the soup by adding other spices, such as ginger or cloves, to suit your taste.
If you prefer a chunkier texture, reserve some sautéed apples and carrots before blending to add back in for additional texture. Enjoy experimenting with this comforting soup to make it unique to your taste and festive occasion!
Wild Mushroom Chowder
Wild Mushroom Chowder is a hearty and comforting dish that captures the essence of autumn with its rich flavors and creamy texture. This chowder is a wonderful way to utilize the variety of mushrooms that are in season during this time, offering a blend of earthy tones and savory depth.
As the temperatures drop, there's nothing more satisfying than a warm bowl of chowder, packed with nutrients and a bit of indulgence, making it a perfect starter or main dish for your Thanksgiving celebration.
This recipe isn't only simple but can also be customized to suit your taste preferences. You can use a mix of wild mushrooms such as shiitake, oyster, and porcini, or stick with your favorites. The key to achieving a rich flavor lies in the sautéing process, allowing the mushrooms and aromatics to release their natural essences.
You'll want to serve this chowder with a side of crusty bread or warm biscuits to soak up every drop of its creamy goodness.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces mixed wild mushrooms, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 4 cups vegetable or chicken stock
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the diced onion. Sauté until softened, about 5 minutes, then stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Next, add the chopped mushrooms and herbs; cook for approximately 7 minutes, allowing the mushrooms to brown and release their juices. Pour in the vegetable or chicken stock and bring the mixture to a boil before adding the diced potatoes.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender. Ultimately, stir in the heavy cream, season with salt and pepper, and heat through.
Extra Tips:
When preparing Wild Mushroom Chowder, be sure to clean your mushrooms properly; use a damp cloth or a brush instead of rinsing them under water to avoid excess moisture.
If you're looking for a vegan option, you can substitute the heavy cream with coconut milk or cashew cream for a creamy texture without the dairy. Feel free to experiment with other vegetables, like carrots or corn, for added sweetness and nutrition.
Turkey and Wild Rice Soup
Turkey and Wild Rice Soup is a warm and comforting dish that makes excellent use of leftover turkey from your Thanksgiving feast. This hearty soup combines tender pieces of turkey with the nutty flavor of wild rice, fresh vegetables, and aromatic herbs.
It's a wonderful way to savor the flavors of the holiday while providing a nourishing meal for your family during the chilly fall and winter months. This versatile soup can be adjusted to reflect your personal taste preferences. Feel free to add different vegetables you have on hand or substitute the wild rice for brown rice if you prefer.
The result will be a delicious and filling soup that everyone will love. With its rich, savory broth and delightful textures, this Turkey and Wild Rice Soup will quickly become a family favorite.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup wild rice, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables soften, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the wild rice, dried thyme, and dried sage.
Reduce the heat to a simmer and cover the pot, cooking for about 40-50 minutes or until the wild rice is tender. Finally, stir in the cooked turkey, spinach or kale, and lemon juice (if using), and let simmer for an additional 10 minutes.
Season with salt and pepper to taste before serving.
Extra Tips:
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you have leftover vegetables from your Thanksgiving dinner, such as green beans or corn, feel free to toss them in as well.
This soup stores well in the refrigerator for up to a week, and the flavors only improve with time. When reheating, you may need to add a bit of water or additional broth as the wild rice absorbs liquid during storage. Enjoy your warming bowl of Turkey and Wild Rice Soup!
Maple Squash and Lentil Soup
Maple Squash and Lentil Soup is a heartwarming dish that perfectly captures the essence of autumn and the spirit of Thanksgiving. The combination of aromatic spices, sweet maple syrup, and hearty lentils makes this soup a nutritious and satisfying option for your holiday table. The rich flavors of roasted butternut squash create a velvety base that's further improved by the earthiness of lentils, making each spoonful a delight.
This soup isn't only delicious but also easy to prepare, allowing you to spend time with loved ones rather than slaving away in the kitchen. Inspired by traditional flavors, this recipe incorporates the sweetness of pure maple syrup, which adds a unique twist to the classic squash soup. Whether it's served as a starter or as a meal on its own, this Maple Squash and Lentil Soup is a wonderful way to celebrate the season's harvest.
Plus, it can easily be made vegan by using vegetable broth, making it suitable for all your guests. Gather your ingredients, roll up your sleeves, and let's jump into making this comforting soup.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, coriander, and cayenne pepper if using, cooking until fragrant.
Next, add the cubed butternut squash and the rinsed lentils, stirring to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer until the lentils are tender, about 25–30 minutes. Once cooked, stir in the maple syrup, and season with salt and pepper. If desired, use an immersion blender to puree the soup to your desired consistency.
When preparing your Maple Squash and Lentil Soup, feel free to experiment with different spices or add-ins to suit your taste. For a creamier texture, you can add a splash of coconut milk or cream at the end. Additionally, roasting the butternut squash before adding it to the soup can improve its natural sweetness and deepen the flavors.
This soup can be made ahead of time and refrigerated for up to three days, making it perfect for a stress-free holiday gathering.
Corn Chowder With Bacon
Corn chowder with bacon is a comforting and flavorful dish perfect for any gathering or chilly evening. The creamy texture of the chowder, combined with the smoky flavor of crispy bacon, creates a satisfying soup that captures the essence of fall. This recipe allows you to use fresh corn, which improves the flavor and texture of the soup, but you can also use frozen corn for a simplified preparation.
Starting with a smoky base from the bacon, this chowder is rich and indulgent while also being simple to make. The combination of ingredients like onions, potatoes, and garlic creates a depth of flavor that balances perfectly with the sweetness of the corn. This dish isn't only delicious but also versatile, as it can be served as a starter or as a main dish paired with crusty bread.
Ingredients:
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 4 cups corncobs, kernels removed (or 2 cups frozen corn)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the diced potatoes and corn, followed by the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender. Once the potatoes are cooked, stir in the heavy cream and mix well. Season with salt and pepper to taste, then serve hot, garnished with the crispy bacon and chives or parsley.
For an extra creamy texture, consider blending a portion of the chowder with an immersion blender, then returning it to the pot to mix with the whole kernels. You can adjust the thickness by adding more or less cream based on your preference.
If you want to improve the flavor even further, try adding a pinch of smoked paprika or some freshly grated parmesan cheese. Enjoy your delicious corn chowder with bacon as a warm and hearty meal that will delight your guests!
Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a delightful dish that brings the comfort of home cooking to your Thanksgiving table. The rich, velvety texture and the fresh taste of basil combined with the sweetness of ripe tomatoes make it a perfect starter or a cozy meal on a chilly November day.
This soup not only celebrates the harvest season but also warms the heart and soul, reminding us of the simple pleasures of sharing good food with family and friends. Making this soup is a splendid way to utilize leftover tomatoes or fresh produce from your fall garden.
The addition of cream adds a luscious quality that enhances the traditional tomato soup to a gourmet experience. With minimal effort and a handful of ingredients, you'll have a comforting bowl of creamy tomato basil soup that everyone will love.
Serve it with crusty bread or a side salad for a satisfying meal that fits beautifully into the Thanksgiving spirit.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the crushed tomatoes and vegetable broth, bringing the mixture to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld. Using an immersion blender or a regular blender, puree the soup until smooth.
Return the soup to the pot, then stir in the heavy cream and chopped basil. Season with salt and pepper to taste, and heat through before serving.
When making Creamy Tomato Basil Soup, don't hesitate to adjust the seasonings according to your preference. If you enjoy a bit of heat, consider adding a pinch of crushed red pepper flakes while cooking.
For an extra layer of flavor, roast the tomatoes before adding them to the soup, or use fresh tomatoes when in season. Finally, this soup can be stored in the refrigerator for up to three days or frozen for future meals, making it a convenient option for pre-Thanksgiving meal prep!