With Thanksgiving fast approaching, I've become even more aware of how thankful I am to have my mom in my life! Thanksgiving has always been her holiday; her health is preventing her from doing it this year. So this will be my first Thanksgiving dinner for the family.
I'm always thankful for my huge wonderful family and loving and kind friends, but it never hurts to remind yourself on a daily basis. I'm also thankful for all the wonderful blogging friends I've met on this journey called blogging. I love it when you dangle goodies for me to gawk at, but I'm even more happy when I hear good things are happening for you also. Your kind comments have brightened many of my days!
I'm going to spend the next couple of days cooking and cleaning and all the while remembering all the things and people I have to be thankful for. I don't consider it a chore, but one more opportunity to have my loved ones around me for a meal and some laughs.
Back to my mom, I'm a rambler if you haven't already figured that out. She was going on and on the other day about how she can't find her favorite butternut squash soup anymore. I found this recipe on the Williams-Sonoma site and decided to try it; I will make it for her on Thanksgiving.
4 bacon slices, cut into 1/2" pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage, plus small sage leaves for garnish
4 tsp. kosher salt
1 tsp. freshly ground black pepper
2 russet potatoes, peeled and cut into 1/2" cubes
1/4 cup white wine
3 cups low-sodium chicken broth
1 large butternut squash, cut in half, seeded and roasted
1/2 cup heavy cream
In a large dutch oven over medium heat, cook the bacon, stirring frequently, until crispy. Transfer to paper towel lined plate. Set aside.
Pour off all but 1 tbsp. of the fat and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, salt and pepper, cook 5-6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.
Add the wine and simmer. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer about 12 minutes, till potatoes are tender.
Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream. Remove bay leaf and discard.
I had some Rosemary Parmesan Icebox Crackers left and they were super tasty with the soup. Overall I liked the soup, but I think I will remake it for her without the bacon, it made it a bit too salty or reduce the salt added, I'll have to play with it a bit more.
While I'm getting everything ready, I will be practicing my dance moves; so my niece doesn't whip me again at Just Dance 2!
I want to wish all of you and your families A Very Happy Thanksgiving!