My Thanksgiving dinner contribution was squash soup. Mom bought butternut squash, and then a smaller, reddish-orange squash that I don't know the name of. I roasted both of them, dumped them into vegetable stock, added three apples, pureed and garnished with sauteed pine nuts. The soup was a bit tart because of the apples, with a hint of sweetness, which the roasted pine nuts offset in a subtle way. Simple, quick and delicious.
