Happy Thanksgiving: 6 Different Ways To Use Soup Tureens

It’s that time of year again when we pull out all our collections of Thanksgiving recipes and begin to plan the first of the big holiday feasts! Thanksgiving is a wholesome occasion to give back, give thanks and fill our hearts with gratitude. A true celebration of love with family and friends, full of delicious smells trailing from our kitchens and a beautifully set table that brings everyone together to break bread.


To help out all you hurried-holiday-hosts, we wanted to honor and highlight the importance of the communal, serving piece: the soup tureen. This Thanksgiving, we are not only going to provide you with two complete, scrumptious recipes to fill your tureens, but some other diverse ways you can use soup tureens for all types of dishes.


Historically, the soup tureen was born in France as dining centerpiece often used for soups, broths, and other warm delicacies.  This is often why most tureens have handles, as to not burn your hands while passing it around the dining table. Tureens promote home cooking and homemade dishes perfect for to fulfill all your Thanksgiving traditions.


Listed out below, are Mottahedeh’s 6 different ways to use soup tureens and some tasty food ideas you can fill them up with for many Thanksgivings to come. All of our tureens are made of hard porcelain that is completely oven-safe. Perfect for all-day holiday cooking!


  1. Dips:

Dips are one of the best appetizers to make when accommodating a lot of hungry guests. From savory recipes like Spinach-Artichoke, 7-Layer, French Onion or Crab Dip to the new “dessert dip” trend with Cookie Dough, Cake Batter, Oreo, and Brownie Batter dip, there are many options to choose from for everyone to dig in!


  1. Soup:

As the weather gets crisper, we crave cozy dishes that keep us warm from the inside, out. Soups, such as Pumpkin, Acorn Squash, Creamy Tomato Basil, Homemade-Chicken Noodle, Tortilla and Clam Chowder, all bring back family memories and times to gather around the table to enjoy something comforting. Please see the recipe for Roasted Acorn Squash Soup below!


  1. Stew:

Something a little heartier that ‘sticks to the ribs’, as mom would say, is always welcome for a filling main dish. Stew can come in many varieties, from protein-based to solely vegetable. Beef, Seafood Gumbo, Black-Eyed Pea with Sausage, Thai Coconut Chicken or Kale and White Bean stew are all quite diverse flavors that appeal to even the most adventurous of palates.


  1. Chili:

Like stew, chili is a robust soup that usually always has beans, tomatoes and some sort of pepper to boost its flavor; hence the name chili. Whether it’s Beef, Turkey, Veggie, Chicken or even Tofu and Tempeh chili, the combination of seasonings and hidden recipe secrets like Mexican chocolate give chili a terrific medley of flavors that will fill your soup tureen to the brim!

  1. Casserole:

One of everyone’s most coveted dishes on Thanksgiving is the family casserole. Soup tureens are actually great for this type of dish, because many of Mottahedeh’s tureens can be kept in the oven to stay warm until serving. All the signature favorites like Green Bean, Sweet Potato, Cowboy, Chicken Parmesan or Cheeseburger casserole can bake in your oven-safe tureen and come out bubbling for everyone to snag a slice.


6. Vegetables:

To accompany all the decadent, rich and delectable dishes served on Thanksgiving day, it is nice to have some roasted, creamed or sautéed vegetables at the table for a semi-healthier side dish option. Sweet potatoes, mashed or boiled potatoes, green beans, cooked carrots, creamed corn, creamed spinach, spiced apples…the list can go on! Soup tureens not only hold a large serving of veggies, but this way, your tureen can be passed around the table to make sure all the kids get their dose of vegetables for the day.


And for the moment you all have been waiting for… Our recipe for Roasted Acorn Squash Soup!


Roasted Acorn Squash Soup



  • 3 acron squash, sliced in half & seeds removed
  • 2 chopped carrots
  • ½ chopped yellow onion
  • ½ chopped red onion
  • 4 cups of vegetable stock
  • 1 granny smith apple, cored & chopped
  • 1 shallot
  • 2 tbsp EVOO
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/8 tsp ground allspice
  • 1/8 tsp cayenne pepper
  • 1/4tsp dried sge1/2 tsp dried ginger
  • parsley (optional)
  • crumbled cheese of choice (optional)


1. Preheat oven to 400
2. Line baking sheet with aluminum foil paper
3. Lightly sprinkle kosher salt and ground black pepper on flesh side of acorn squash. Place squash face down onto baking sheet. Roast in the oven for 45-50 minutes, or until flesh is tender and can be easily piereced. Allow to cool.
4. Once cooled off, remove the squash flesh by using a spoon to scoop out. Discard the skin and set flesh aside
5. In a large, deep pot, heat EVOO over medium heat until hot. Add carrots, apple, shallot, and onions to sauté, about 8 minutes. Once tender, add ginger, sage, cayenne, allspice, vegetable stock and squash. Stir well and bring to a boil.
6. Reduce heat for about 15-20 minutes then remove pot and puree mixture into a blender or food processor.
7. Once pureed, season with any additional salt or black pepper. Garnish with thinly sliced apple, crumbled cheese or parsley.



By Clair Belleveau


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