Thanksgiving is the major holiday in my and my husband’s family (and thank goodness it’s celebrated on Thursday and Saturday, respectively).
It’s also my favorite holiday, as it chronicles my holy trifecta – family, food, and football.
One of my most favorite traditions is cooking up a few special dishes with my nephew. Â A fellow food-lover, we always make contribute an appetizer, a side dish, and a dessert to the meal. Â And it’s usually something new each year.
Here’s what we’ll be bringing to the table this year:
– whipped ricotta & honey crostini –
– pumpkin gnocchi with brown butter & sage – pumpkin risotto with seared scallops –
– apple & cheese pies –
Butternut Squash-Persimmon Soup
Serves 8
Ingredients
1 butternut squash (peeled, cored, and chopped into cubes)
2-3 persimmons (chopped into cubes)
1 quart vegetable broth
2 tablespoons tomato paste
1 teaspoon Harissa paste or Sriracha sauce
1 teaspoon cumin
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions
- Simmer broth, tomato paste, Harissa or Sriracha, and sprices on stovetop for 15 minutes
- Chop the squash and persimmons and place into a slow cooker or Dutch oven
- Pour broth over the squash and persimmon
- Let the soup cook (3 hours in slow cooker on high, or 5 hours in Dutch oven over medium heat)
- After cooking is complete, puree the soup using an immersion blender until all squash and persimmon is blended
- Serve & enjoy!
