November 15, 2010 § Leave a comment
Can you hear that, dear readers? That rumbling?
It’s the sound of stomachs all over the nation prepping for the age-old tradition of stuffing our faces, watching parades and sports on TV, gathering with family and friends and finally collapsing into a food coma in a tryptophan filled haze.
In honor of Thanksgiving (coming up next Thursday already), we offer up a few festive project ideas…
First up, we have the Turkey Apple Warmer Crochet Pattern. This little beauty would look great on any holiday table!
Next up is a Turkey Finger Puppet. This quick knit is fun for all ages!
For the pet lover in all of us, why not amuse your host’s dog with a Turkey or Pilgrim Hat? Everyone will enjoy it (except perhaps for the dog).
Finally, while I don’t find this hat sexy at all, check out the Sexy Turkey Hat. For the overachiever in all of us, why not whip one up to wear around the table? Take turns wearing it while everyone says what they’re thankful for and tease them mercilessly.
To make your mouth start watering in anticipation of next Thursday, we offer up this recipe from our friends over at Williams Sonoma. I made this Butternut Squash and Apple Soup last year and it had everyone asking for more!
Butternut Squash & Apple Soup
Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.
- 2 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 jar (2 lb.) butternut squash puree
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 2 cups low-sodium chicken broth
- 2 small bay leaves
- 3 tsp. kosher salt
- 1/2 cup crème fraîche
- 1/4 tsp. ground coriander (optional)
- 1/4 tsp. grated peeled fresh ginger (optional)
- Fried sage leaves for garnish
- Freshly ground pepper, to taste
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.