Start your Thanksgiving dinner with one of these elegant soups, each chosen to highlight the flavors of fall. Many of these recipes can easily be prepared in advance of the holiday meal. For more soup ideas, including those featuring leftover Thanksgiving turkey, see our Thanksgiving Leftovers gallery.A little crunch never hurt anyone, and it certainly helps this soup reach its full flavor potential with sautéed chestnuts and melted Gruyere.
Cauliflower is simmered with thyme until tender and then pureed with three heads of roasted garlic cloves and sauteed onions. Each bowl of soup is garnished with caramelized cauliflower florets. This cauliflower soup is a light, flavorful starter ideal for Thanksgiving dinner.
This creamy butternut squash bisque can be prepared up to three months ahead of Thanksgiving dinner and frozen. The soup is seasoned with cinnamon and a bit of cayenne powder. For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder.
This delicious pureed soup gets loads of flavor and texture from winter squash and potatoes. Use buttercup, butternut, Hubbard, or kabocha squash in this recipe. The crostini garnish is brushed with cream that has been infused with chopped rosemary, parsley, and thyme, then broiled until crisp. The soup and crostini can be made up to two days before Thanksgiving.
Whole peeled chestnuts and Yukon Gold potatoes add structure to this festive pumpkin soup, enhancing the texture. Make a large batch, and freeze it for up to one year; simply leave out the cream and add it when reheating the soup. Use a dry, starchy pumpkin or squash, such as Hubbard or Buttercup, for this Thanksgiving soup.