O Canada! We're talking turkey and dishing up the finest of Thanksgiving feasts with these six crowd-pleasing, festive recipes.

 

Roasted Butternut Squash & Sweet Potato Soup with Cinnamon Croutons

Ingredients
2lbs butternut squash, peeled and cubed (about 5 cups)
2 large sweet potatoes, peeled and cubed (about 4 cups)
1 large carrot, peeled and cubed
2 tbsp melted butter
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp olive oil
1 medium yellow onion, diced
1 large garlic clove, minced
1 tbsp maple syrup
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp ground cinnamon
6 ½ cups vegetable broth

Cinnamon Sugar Croutons
2 cups French bread cubes, ½-inch cubes
2 tbsp butter, melted
2 tsp sugar
¼ tsp ground cinnamon

Directions
1) For the butternut squash and sweet potato soup, preheat oven to 400ºF. Toss butternut squash, sweet potatoes and carrots with the melted butter. Season with salt and pepper and place on a rimmed baking sheet covered with aluminum foil and coated with non-stick cooking spray. Roast for 30 minutes stirring midway through until tender. Remove from oven and set aside.

2) In a large soup pot, heat olive oil over medium heat. Add onions, cooking until softened about 3 minutes. Add minced garlic, maple syrup, salt, pepper and cinnamon. Continue cooking 1 minute more. Stir in squash mixture, add vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes. Remove from heat and puree the soup using a hand held blender.

3) For the cinnamon sugar croutons, preheat oven to 350ºF. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. In a medium bowl, toss the bread cubes with melted butter. In a small bowl, combine sugar and cinnamon. Add cinnamon-sugar mixture to the bread cubes and toss thoroughly. Spread bread cubes on baking sheet and bake for 8 minutes, stir and continue to bake 4 minutes more, until bread cubes are crispy. Top each serving of soup with a couple of croutons.

Serves 8-10

Copyright 2017 ZoomerMedia Limited

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Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.