Thanksgiving leftovers can transform into something even better than the original.
Prep time: 15 Minutes
Cook time: 18 Minutes
3 TB olive oil
1 small onion, 1/4" dice
2-4 cups turkey (or chicken) stock
1 - 2 cups cooked butternut squash
1 cup mashed potatoes
1 tsp. ground cumin
1/2 tsp crushed red pepper
Salt and freshly-ground pepper to taste
Pine Nuts or toasted sliced almonds to garnish (optional)
Heat the olive oil in a large saucepan over medium heat and cook the onion, stirring, for 5 minutes or until onions are browned and soft. Process the onions with 2 cups stock, squash, potatoes, cumin, and red pepper with an immersion blender, blender, or food processor. Heat soup over medium-low heat in the saucepan, stirring. Add more stock if necessary, and season to taste with salt and pepper. Serve, garnished as you like, with bread, salad, and a glass of light bodied red wine. Life is good.
Tip: start with 2 cups of stock, and add more to achieve the consistency you like.
Served up by Tod Dimmick