For the starter course for Thanksgiving, I decided to make BUTTERNUT SQUASH AND CIDER SOUP. I thought this warm dish would be a great start for a special meal.
It is a very easy soup to make. You peel and dice one butternut squash, saute garlic and leeks in butter until tender, then add the squash, water, apple cider and curry powder to the pot. The mixture is simmered for thirty minutes. At this point, the mixture is transferred to a food processor and pureed until smooth and creamy. Reheat a little, and it is ready to eat!