Curried Butternut Squash Soup and Garlic Mash Potatoes

As I shared with you all yesterday, I am here with 2 of the four recipes that you could make for thanksgiving. The first recipe is a Butternut Squash Soup which tastes like a dream and would be a great way to start off any thanksgiving meal.

Curried Butternut Squash Soup

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and sauté until soft which should take about 6 to 7 minutes.

 Add the butternut squash , broth, curry powder and bring to a boil. Reduce heat and simmer unit the squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree in a blender until smooth. Season with salt and ladle into a bowl. Drizzle creme on top and serve.

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

I hope you all enjoy these two recipes and save room for the two tomorrow.