Include A New Recipe With Your Old Traditions This Thanksgiving

One of the things I love most about a Hispanic Thanksgiving holiday celebration is the mixing of traditions.  The rice and beans proudly sit besides the stuffing and the pernil has its place next to the turkey.  And the conversation is often an English/ Spanglish free-for-all.  Thanksgiving combines the best of both worlds – the one our parent’s came from and the one in which we were born.  Old traditions mix with the new creating a sense of identity we are extremely proud of.

While I would never forgo the empanadas or the platanos, I do like to try new recipes my family may not be familiar with.  So this year I’m going to integrate a delicious butternut squash soup that my friends at Honeydrop sent over.  It’s a delicious take on a traditional American fall soup and one I’m pretty sure many of my family members have never tasted.  Give this a go this Thanksgiving and let me know how your family liked it!

Honey Roasted Butternut Squash Soup


12 Fl. Oz. White Wine

1 fl. Oz Vegetable Oil, as needed

2 Oz Shallot,


6 Oz Celery, Medium Dice

3 Oz Carrot, Medium Dice

1 Tbsp Garlic Clove, Chopped

2 Lbs Butternut Squash, Cooked

2 Fl Oz Olive Oil, as needed

4 Fl Oz Honey

3 Qt Vegetable Stock

8 Fl Oz Heavy Cream

Salt, to taste

White Pepper, Ground, to taste



  1. Peel and seed Squash
  2. Cut Squash into 1”-2” cubes
  3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat
  4. Spread Squash over a sheet tray and lightly season with salt and white pepper
  5. Roast at 300 F for approximately 1 hr or until fork tender


  1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.
  2. Add White Wine and simmer 2 minutes
  3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour
  4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency
  5. Add Heavy Cream and return to heat; simmer 20 minutes
  6. Adjust seasoning with Honey, salt and white pepper to taste
  7. Serve immediately

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