It is Thanksgiving in Canada today so we get a day off! And I so needed it.
We had apur turkey donner and pumpkin pie with gingerbread cookies yesterday. Today we are going to make turkey sandwiches and pack them up with our leftover gingerbread cookies and go for a nice fall hike and have lunch outside.
Here is a great fall soup that we made last week. We make it every fall it is very good and makes a big pot so you get leftovers too.
You will need:
1/2 cup butter
1 large onion, diced
1 med carrot diced
1 stalk celery diced
1 sweet potato peeled and diced
1lb butternut squash peeled and diced
4 cloves garlic, peeled and halved
3 TBSP brown sugar
pinch nutmeg
8 cup chicken stock
3 sprigs fresh thyme, 1 sprig parsley and 1 bay leaf tied together (you could just add dried herbs if you don’t have fresh)
salt and pepper to taste
1/3 cup whipping cream
Melt butter in a large pot and add onion, carrot and celery. Cook until softened.
Add sweet potato, squash, garlic, brown sugar and nutmeg.
Cook gently, stirring often for about 10 minutes.
Add stock, herbs and a little salt and pepper
Bring to boil cover and simmer for about 30 minutes or until vegetable are tender.
Remove fresh herb stalks and bay leaf if you used those.
Puree soup and add cream.
Steamy lens!
Enjoy with crusty bread or baguette. Pairs well with a dry cider or nice white wine.
Happy Thanksgiving!
cookswithevie 