Becka's blog rotating header image loading ... please wait....

A day of thankful anticipation

We are experiencing beautiful spring-like weather here in South Carolina today with temps in the low 60's. Rob did a little shopping this morning and worked in the yard a bit while I baked a couple of pies (pecan and a new one--pumpkin apple butter.) The turkey is roasting in the oven now and I just finished up a jello salad. I want to make a pan of cinnamon rolls for in the morning and then all I will have left to do tomorrow is the corn pudding and to shape and bake the dinner rolls.

Nora and Topher are hosting the meal this year. It's rather nice to have adult children who can share in the meal preparation. 🙂 Megan, Jim, and Drew are on their way and hope to arrive by late this evening. Mark, Katie, and Ryan will be celebrating with her family this year, but we all plan to get together for at least one meal before Meg and Jim head back home.

Rob and I drove up into the mountains about a week and a half ago to get one last bushel of apples before the orchards closed for the season. When we arrived at our favorite place they were actually giving away pumpkins and squash. We picked out a large hubbard squash which I split with Nora. Have you ever eaten hubbard squash?

picture of Hubbard

They are huge and rather hard shelled (Rob cut it in half for me with a saw!) but delicious. I cooked my half and used some of it to make this soup.

picture of Corn and Squash Soup

Corn and Squash Soup
6 slices of bacon, cooked until crisp and diced
1 small onion, chopped
2 stalks celery, sliced
1 Tbsp. flour
1 cup chicken broth
3 cups mashed cooked squash (butternut, acorn, hubbard, etc.)
1 can cream style corn
1 cup evaporated milk
salt and pepper to taste
minced fresh parsley for garnish

In a large soup kettle cook bacon until crisp. Remove and drain on paper towels. Set aside. Reserve 1 Tbsp. drippings. Saute onion and celery in the drippings until they are tender. Stir in the flour. Stir in the broth. Bring to a boil and then cook two minutes until slightly thickened. Stir in remaining ingredients. Heat through and serve. Makes 4-5 servings.

I hope all of you will have a very blessed day of Thanksgiving.


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

3 Comments on “A day of thankful anticipation”

  1. #1 Deb
    on Nov 23rd, 2011 at 9:17 pm

    Thank you, Becka! Sounds like you have your part of the meal under control. I’d love for you to post the pumpkin apple butter pie recipe after all the busyness is over. Happy thanksgiving to you and yours!

  2. #2 Heidi
    on Nov 25th, 2011 at 8:37 pm

    I haven’t tried or even seen a hubbard squash. I can only imagine it being sliced using a saw!!!

  3. #3 Bet
    on Nov 30th, 2011 at 7:03 am

    I’ve never even heard of a hubbard squash! How interesting it looks.

If you enjoyed this post, get my RSS feed or get my posts by e-mail