5 Irresistible Thanksgiving-Themed Holiday Soup Recipes to Savor

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Grateful Harvest Butternut Squash Soup
Ingredients:
4 cups butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 tsp nutmeg
1/2 tsp cinnamon
Salt and pepper to taste
Roasted pumpkin seeds for garnish
Instructions:

1. In a large pot, sauté chopped onions and minced garlic until they become translucent.
2. Add butternut squash, vegetable or chicken broth, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for
   20-25 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, garnished with roasted pumpkin seeds.
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   Turkey Day Leftover Soup
   Ingredients:
   2 cups shredded cooked turkey
   2 cups leftover mashed potatoes
   2 cups leftover roasted vegetables (e.g., carrots, green beans)
   4 cups turkey or chicken broth
   1/2 cup heavy cream
   1/2 tsp thyme
   Salt and pepper to taste
   Fresh parsley for garnish
   Instructions:
6. In a large pot, combine shredded turkey, mashed potatoes, roasted vegetables, and
   broth. Bring to a simmer and cook for 15-20 minutes.
7. Stir in heavy cream, thyme, salt, and pepper.
8. Serve hot, garnished with fresh parsley.
   Cranberry Dreams Creamy Soup
   Ingredients:
   2 cups fresh cranberries
   1 apple, peeled and chopped
   1 orange, peeled and segmented
   1 onion, chopped
   4 cups vegetable or chicken broth
   1/2 cup heavy cream
   1/4 tsp ground cinnamon
   Salt and pepper to taste
   Fresh cranberries and orange zest for garnish
   Instructions:
9. In a large pot, combine fresh cranberries, apple, orange segments, chopped onion, and broth. Bring to a boil, then reduce heat
   and simmer for 20-25 minutes.
10. Use an immersion blender to puree the soup until smooth.
11. Stir in heavy cream, ground cinnamon, salt, and pepper.
12. Serve hot, garnished with fresh cranberries and a sprinkle of orange zest.
    Harvest Moon Pumpkin and Apple Soup
    Ingredients:
    2 cups pumpkin puree
    2 apples, peeled and chopped
    1 onion, chopped
    4 cups vegetable or chicken broth
    1/2 cup heavy cream
    1/2 tsp thyme
    1/2 tsp sage
    Salt and pepper to taste
    Crispy bacon bits for garnish
    Instructions:
13. In a large pot, sauté chopped onions until they become translucent.
14. Add pumpkin puree, chopped apples, vegetable or chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer
    for 20-25 minutes.
15. Use an immersion blender to puree the soup until smooth.
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16. Stir in heavy cream, salt, and pepper.
17. Serve hot, garnished with crispy bacon bits.
    Pilgrim’s Cornucopia Corn Chowder
    Ingredients:
    2 cups corn kernels (fresh or frozen)
    1 onion, chopped
    2 potatoes, peeled and diced
    4 cups vegetable or chicken broth
    1/2 cup heavy cream
    1/4 cup fresh chives
    Salt and pepper to taste
    Cornbread croutons for garnish
    Instructions:
18. In a large pot, sauté chopped onions until they become translucent.
19. Add corn kernels, diced potatoes, and broth. Simmer for 20 minutes or until the potatoes are tender.
20. Use an immersion blender to partially puree the soup, leaving some chunks.
21. Stir in heavy cream, fresh chives, salt, and pepper.
22. Serve hot, garnished with cornbread croutons.