The excitement. The planning. The listmaking. The mental nagging. The denial. The guilt. The excitement. The denial. You know that feeling? When you have something big and important to do, something you might even be excited about, but then for some reason, you just can’t bring yourself to actually do it? So you ignore it. As if it’s going just magically complete itself…Well, that’s the place I’ve been in for the last three weeks, just thinking about Thanksgiving.
I have all these lovely recipes and pictures of pumpkin pie, stuffing, green beans, and mashed potatoes, all of which seem delightful for a family feast, but I’ve done nothing. I call myself a food blogger, and yet, on Thanksgiving, the holiday to end all holidays for food, I have not.done.a.single.thing. Well, ok, I did make this little collage, but really, nothing else. No menu planning. No recipe writing. No blogging.
It doesn’t help that there isn’t an ounce of Thanksgiving spirit in the Moroccan air, or that we have no plans to host a feast this year, but this is normally my all-time favorite holiday. What’s wrong with me?
I have Thanksgiving cold feet.
For some reason, this year, I’m finding it all too overwhelming. Maybe it’s because we have no plans, so I don’t feel any pressure to cook. Maybe it’s that all of our family lives so far from us and it’s hard to be away during the holidays. Maybe that 26 pound turkey I made last year was just the turkey to end all turkeys. Whatever it is, I need to get over it. So, I told myself that today, just six days before American Thanksgiving, that I would get a post published so I do not continue wallowing in stagnation.
And with that, here I’ve got a simple recipe for a butternut squash and apple soup I made for a girlfriends’ dinner party a few weeks ago. It might not be “Perfect for Thanksgiving!” but it suits the season, it’s warm and cozy, and for today, I’ll call that a win.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 3 pounds fresh butternut squash, peeled and cut into 2 inch chunks (save yourself the time and effort and don’t feel guilty buying the pre-cut butternut squash!)
- 3-4 sweet apples, such as gala or fuji, peeled, seeded and cut into chunks
- 1 teaspoon dried tarragon
- ½ teaspoon dried rosemary
- 4-6 cups of chicken or vegetable broth
- ½ cup plus a few tablespoons heavy cream
- In a large Dutch Oven or heavy bottom pot, heat oil and butter over medium high heat.
- Add the onions and 1 teaspoon of salt and cook on medium low heat for 8-10 minutes, until the onions are soft and starting to turn golden.
- Add the butternut squash and apples to the pot and cook for 3-4 minutes.
- Add the tarragon, rosemary, an 5 cups chicken or vegetable broth, then bring the broth to a boil.
- Turn the heat down to medium low, and simmer for 35-40 minutes.
- Once the apples and squash are very soft, take the soup off of the heat and puree the soup with an immersion blender or in batches with the food processor or blender.
- Puree the soup until it is smooth, adding water or additional broth ¼ cup at a time as needed.
- Return the pureed soup to the pot, stir in ½ cup of heavy cream (off of the heat), then salt and pepper to taste.
- Serve immediately and swirl additional cream into individual soup bowls with a side of crusty bread!