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And since you might be traveling for Turkey Day or making a fast feast at home - here's a lovely starter soup I'm sure you will keep using all winter long...
Butternut Squash Soup
Pick the darkest looking squash you can find so that when you cut into it the color is deep orange. That is when they are the sweetest.
1 large red onion, sliced
1 medium butternut squash, peeled and cut into chunks with seeds removed
1 Tablespoon dried basil (optional)
1-3 Tablespoons olive oil
White miso paste
In a good sized pot, sauté the onion for several minutes in the olive oil and add the basil.
Add the squash and enough water to cover the vegetables with approximately 1 tsp. Sea salt. Simmer for 15 minutes. Process in a food processor or blender into a smooth creamy soup.Adjust the salt/miso to taste and garnish with nutmeg.
Variation: For an even richer and festive soup, blend in cooked chestnuts. Soak a cup of dried chestnuts overnight removing any of the red skins that might be there. Place the chestnuts and their soaking water into a pressure cooker with a small 1-2 inch strip of Kombu (sea vegetable) and then pressure cook for 45 minutes. Blend into soup, pie or their own puree if you can keep yourself from just eating them or putting them in your morning cereal....