Already quite hungry.

(Teri's recipe, naturally.)


Thanksgiving Butternut Squash Soup

2 yellow onions (diced)

1 large Butternut squash (peeled, seeded, diced)

1 red pepper (diced)

3 cloves garlic (chopped)

1/2 cup dry sherry or brandy

Pinch nutmeg

1 teaspoon ground cumin

1 teaspoon paprika

1/3 cup walnuts (chopped)

2 tablespoons honey

6 cups chicken stock

Salt and pepper

This is the "Before" picture.

Sweat onions, squash, and peppers in a little olive oil on medium heat for 15 minutes. 

Add garlic and walnuts for 2 minutes. 

Add brandy, stock, and spices. 

Bring to a boil, lower to medium cut until veggies are soft. 

Puree until smooth.

Serve with toasted baguette slices, salad with goat cheese and crumbled bacon.