Happy Thanksgiving ~ A Recipe

It's Thanksgiving Day 'round these parts ~

I saw this here and gave it a try. The candy corn will not last long around here. 

I would still prefer a cream candle I think. But this will do.

Not a fan of the turkey so I am roasting one big 'ole chicken right now.

Serving a creamy soup to start.

So simple and tasty. Perfect for this time of year.
Well...for the fall. We'll pretend it's not 25 degrees today.

Cream of squash soup

2 lbs of butternut squash (seeded and cut into 1-inch pieces)

1 1/2 cups of diced onion

2 carrots (peeled and diced)

3 cans (13 3/4 ounce x 3) of chicken stock

2 tbsp. of butter

1/2 tsp. of salt

1/2 cup of cream (either light or heavy)

Sour cream for garnish

Combine squash, onions, carrots, broth and salt.

Simmer uncovered for 40-50 minutes. 

Puree adding butter.

Whisk in cream.

Before serving, add a dollop of sour cream. (or in my case, a bay leaf)

Seriously easy peasy.

And will totally impress your mother-in-law.