I asked the boys where they wanted to go to dinner Friday night. Chase screamed Bruxie’s and excitedly shared how amazing it was. Luke agreed so we made the trek to the new one on Birch Street. There was a line, but it went pretty quickly. The boys were both in rare form, cracking each other up. You know what I mean, that crazy stupid humor only your brother or sister gets. Amazed, I watched my little nephew finish off the Buttermilk Fried Chicken Bruxie. He really loves Bruxie! We talked and laughed and then moved on to our favorite store – Target.
We start making our lists and weighing our options early. I have a lot to be thankful for this year but my time with them is at the top of my list. I know there will be a day that running down the Dollar (with inflation now $2.50) Aisle and playing with all the camera’s won’t be cool but I cherish my time with them now. I want to stop and take in the holiday’s this season. I don’t want to miss the moments. The other night Livi rattled off a list of all the things and people she was thankful for. Remember those days when our hearts were so full they overflowed with thanks?
I want that heart that is gushing and grateful. I want thanks to flow quickly and without hesitation for all that God has done this year. I want to give as generously as I have been given. I want to give more this Thanksgiving season. My friend Sam is also pondering Thanksgiving today, so go over and visit her at Scrappy Sam. I’d love to hear what you are most thankful for this year. Leave a comment and be entered to win a Food for Talk box. Wednesday I will choose a winner. Now to share that recipe with you–it’s a food blog right?
On Thanksgiving I usually serve up Pumpkin Soup but thought I’d try a Butternut Squash Apple Soup. I looked at several recipes and ended up trying Ina’s because I was intrigued that is only called for water and apple cider. I had a spiced apple cider which turned out to be perfect.
I cheated and used a bag of pre-cut butternut squash from Trader Joe’s. Sometimes you need to take the shortcuts that we are lucky enough to have at our disposal. It made making this delicious soup a cinch.
I was thinking these would be cute served in shot glasses as an amuse bouche for Thanksgiving Dinner. It is a warm way to start your meal.
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- 2 tablespoons mild curry powder
- 5 pounds butternut squash, 2 large
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Serving Size:1 cup
Amount Per Serving: Unsaturated Fat: 0g