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For many years, I found myself spending hours in the kitchen on Thanksgiving morning (no complaints!), preparing a dinner that would take place around 4 or 5 pm, with no thought as to how I would nourish my family for lunch. But, clearly we all need sustenance before 5 pm, even on Thanksgiving :) One year I got smart and created this recipe..it turns out it makes for the perfect Thanksgiving Day lunch. Here's why:
- you can make it ahead of time (make it tonight!). Soup is often better the next day anyway.
- it's light enough to allow room in your stomach for an indulgent Thanksgiving meal, but substantial enough to energize you to keep plugging away on those pies.
- it's a crowd pleaser for kids and adults alike
- the soup calls for a combination of my two favorite winter squashes--butternut and red kuri squash (a combination so naturally good that even in the French markets, you'll find these two squashes side-by-side...ha! :)
- your vegetarian guests will thank you when you save them a bowl to enjoy during Thanksgiving dinner; this way, they too can enjoy an elevated meal.
