Here are two of my Thanksgiving Recipes. The soup recipe was found in a magazine, the relish, I made up myself!
If you want to be extra healthy, the soup can be made without the cream. It tastes great without it!
Butternut Squash Bisque
1 T Olive Oil
1 T Butter
1/2 C diced onion (I just threw in a couple handfuls)
3/4 C diced carrot (about 3 big carrots)
4 C peeled and cubed butternut squash (about 1 med size squash)
3 C broth (chicken or vegetable)
Salt and freshly ground black pepper to taste
1/2 C heavy cream
Pinch of Nutmeg
1. Heat oil and butter in a large pot over medium heat. Stir in onion and cool, about 4 minutes.
2. Stir in carrots, squash, and broth: season with salt and pepper. Bring to a boil, reduce heat, and summer until vegetables are tender. 7 - 10 minutes/
3. Puree soup mixture in a blender or food processor until smooth. (I just used my hand blender right in the pot. Careful not to splash!) Return to the pot and stir in heavy cream. Heat through, but do not boil. Serve warm, sprinkled with nutmeg. ( If you are making it ahead of time, don't add the cream until you reheat before serving.)
Cranberry Pear Relish
1 C water
1 C sugar
1 bag whole cranberries
1 pear; peeled, seeded and diced
1 T orange zest (about the zest from one orange)
2 tsp grated Ginger root
1 Cinnamon Stick
Bring all ingredients to a boil in a saucepan. Reduce heat and simmer until cranberries have popped. about 7 - 10 minutes. Remove Cinnamon stick and serve hot or cold.