Thanksgiving week is here and we’re so excited to spend time with our families and chow down on some delicious, healthy, kefir-ized Thanksgiving dishes! We’ve once again been perusing our recipe archive for things to make. We wanted to stretch our culinary skills and incorporate our favorite seasonal ingredients into dishes everyone will love.
Last year, we made a green bean casserole. It was delicious, but a bit heavy (and we know there will be one at every celebration). We love mashed potatoes, but you can’t go wrong with our Farmer Cheese Mashed Potatoes, so we’re not going to mess with it. How about dessert? Sweet Potato Pie Smoothie, or this Cranberry Creme Brulee Mousse? They’re easy, delicious, and most of all, good for your gut! Well, maybe “delicious” is more important.
This week (starting today) we’re going to share with you three brand new kefir-infused recipes for Thanksgiving that we know you’ll love. So when you make your next grocery run, be sure to stock up on Lifeway Kefir (you know you’ll need it for the day after anyway!). What’s more, all of these recipes are vegetarian, so no one need be excluded from the feast!
The first new recipe we’re sharing with you today is our version of butternut squash soup. Soup, though not common at the table, is a great addition to any fall meal spread. It’s warm and light and adds a different texture to the meal, making your dining experience all the more interesting.
All varieties of squash are abundant this time of year, but one of our favorites is the butternut. It’s rich in fiber, vitamin A, potassium, and most notably carotenoids, which are shown to protect against heart disease – never a bad thing! The subtly sweet, creamy flesh of the squash is typically paired with sweeter mates, such as apples and cinnamon, but we love the contrast a hot curry powder offers, in addition to the tang of our Lifeway Organic Whole Milk Kefir (you could sub plain lowfat, if whole milk isn’t available in your region).
You can buy canned or boxed butternut squash puree, if you’re short on time, but we definitely recommend roasting your own.
Fall Spicy Butternut Squash Soup
- 2 cups cooked butternut squash
- 1 cup Lifeway Organic Whole Milk Kefir
- 2 tsp olive oil
- 1 heaping Tbsp curry spice (heat to preference)
- 1/4 tsp salt, or to taste
- Basil, extra spices, pepitas and olive oil for garnish
Pre-heat your oven to 375° F and place the racks in the middle. Cut the squash in half, scoop out the seeds and cover the cut half with tinfoil .Place the squash skin-side down on a greased baking sheet and roast for roughly an hour (until fork tender). Roast for about an hour or until the squash is tender throughout.
Once the squash has cooled, scoop the flesh into a blender or food. Add the kefir, olive oil, and spices and stir.
Pour the soup into a sauce pan and heat over medium heat until desired temperature is reached. Garnish with more spices. Serve with a light salad or baked bread for a hearty meal, or as part of your holiday celebration!