3 Standout Sides to Perfect Your Thanksgiving Menu
Featuring seasonal ingredients like butternut squash and pomegranate, the curried soup and must-have relish pack a one-two punch of unparalleled flavor. With miniature loaves of pumpkin bread primed for dipping, this is a Thanksgiving spread you’ll most definitely never forget.
- Curried Butternut Squash Soup
- Wild Mushroom & Kale Stuffing
- Pumpkin Bread
Curried Butternut Squash Soup
- Servings: 8 people
Ingredients for the soup
- 3 lb 1 3/8 kg butternut squash peeled, seeded and diced into 2’’ cubes
- 4 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, sliced
- 1 dried chile de árbol
- 2 sprigs thyme
- 3 tbsp curry powder
- 3 qt 2 5/6 l vegetable stock or water
Ingredients for the pomegranate-mint relish
- 2 tbsp shallot, minced
- 2 tbsp apple cider vinegar
- 2 tbsp pomegranate molasses
- ½ cup ½ cup mint, chopped
- 1 cup 237 ml pomegranate seeds
Ingredients for the spiced pepitas
- 4 tbsp coconut oil
- 1 cup 237 ml pepitas
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp smoked paprika
- ¼ tsp cayenne
- pinch of salt
- 2 tbsp honey
For the soup
Preheat oven to 350 degrees. Place peeled and diced squash on a lined baking sheet. Season squash with one tablespoon of olive oil and plenty of salt, turning to coat. Roast squash for 25 minutes, until squash begins to soften and brow.
Meanwhile, in a large stockpot, heat 3 tablespoons olive oil over medium-low heat. Add onion, garlic, whole chile de árbol, thyme, and a good pinch of salt. Continue to cook for 15-20 minutes, stirring occasionally, until onions begin to caramelize. Add roasted squash and curry powder to the onion mixture, and sauté everything for 2 minutes. Add vegetable stock or water and bring to a boil. Once boiling, reduce to a simmer and cook for 30-40 minutes, until squash is completely tender. Remove chile de árbol.
Blend the soup with an immersion blender or let cool and transfer to a blender and blend until you reach the desired consistency. Salt to taste.
For the pomegranate-mint relish
Soak minced shallot in the apple cider vinegar and pomegranate molasses for 5 minutes. Add chopped mint and pomegranate seeds and season with salt.
For the spiced pepitas
In a small sauté pan, melt coconut oil over medium heat. Add the pepitas, spices, and a pinch of salt, and toss until seeds are coated. Cook until seeds start to color and begin to pop. Watch carefully as toasted seeds can burn quickly. Remove the pan from the heat and add the honey, tossing until well coated. Spread seeds on a parchment-lined baking sheet and let cool.
Fill bowls with warm soup and garnish with 1 tablespoon of pomegranate mint relish and 1 teaspoon of spiced pepitas.