Wow, what a day, it’s 7pm but it feels like midnight. Last night I slept on my love seat, and well, I’m not exactly a tall girl, but I’m not quite small enough to sleep comfortably on a love seat. So very little sleep was actually had. When my parents woke up they went to get breakfast and I got maybe an hour of sleep in my bed before they came home with a bagel for me. Once breakfast was done the cooking started. I have to say I’m quite impressed with this years spread, it may have been the best Thanksgiving dinner yet. The cooking was divided between my mom, my aunt and myself.
I made a spicy winter squash soup (that was totally awesome if I do say so myself), the turkey and the sweet potato pie. My mom made the stuffing, stuffed cabbage and an apple cake for dessert. My aunt made salad, a vegetable medley and candied yams. The turkey was really amazing-totally moist. I took a cue from the Food Network and didn’t bast it, instead I just kept the oven shut the entire cooking time and the turkey was super tastey and moist.
Here are the pictures:
3lb butternut squash
2lb acorn squash
2 medium onions coarsely chopped
5 cups chicken broth
2/3 cup apple juice
2 Tbs molasses
pinch of salt
1/8 tsp ground red pepper
1 tsp curry powder (you can use a mild curry powder, but I like it hot so I sometimes use a vindaloo curry)
2/3 cup half & half
Cut both squashes in half and roast with diced onions on roasting pan (place squash upside down) for about an hour at 425 degrees. Once squash is cool enough to handle scrape out insides, discard skin and place in a pot with all the indredients except for half & half. Bring to a boil then let simmer for 5 mins. If you have an immersion blender use it to puree soup, if not use a regular blender to blend soup till smooth, this may take more than one batch. Add half and half, stir and let cook for 5 more minutes. Serve.
It was a great holiday and I’m pretty sure I won’t be hungry again for the rest of the winter.