My family aren’t ‘Soup on Thanksgiving’ type of people. I wish they were, but they aren’t. I can’t even imagine the things that my Dad would say if I tried to make him sit down for a soup course before we ate. It seems like every year I come across a soup that would be amazing as a starter course to a Thanksgiving dinner (see Pumpkin Thai Soup), but it never makes it our Thanksgiving menu.
My family are the type of people who make 342349234 casseroles and a giant bird. It’s just how we roll. And to be honest, while I LOVE soup…if it’s soup or sweet potato casserole with those toasted melted marshmallows on top…well I think you know which one I am going to be diving face first into.
But if you come from a Soup on Thanksgiving family, please make this soup. It is hands down, my absolute favorite squash soup. For proof, Jorge – who doesn’t eat a lot of soup – scarfed down a giant bowl of it for lunch this weekend. It’s like a big bowl of warm comforting Fall and it can easily be made vegan! By using coconut milk instead of heavy cream, you save on bad fat/calories but still have that delicious creamy flavor.
Plus, this soup is incredibly easy to make. The hardest part is turning on the blender. And if you want to make it for Thanksgiving, it is a great make ahead soup. Whip up a batch on Wednesday and it will be just as good (if not possibly a little better) the next day. Give it a shot, I promise you will be surprised how much love it!!