Despite the heavy meal that looms in the late afternoon/early evening, it's still necessary to eat lunch on Thanksgiving Day. I understand that it's temptation to skip over lunch on Thanksgiving because it's one of theose things you don't want to make time for amidst all the preparation and cooking going on. But, around 11 or 12 your body will be ready for some nourishment.
Each year we like to make this soup for Thanksgiving Day lunch. It's simple, it's easy to make, it's light, and most importantly...delicious! Serve with a light salad, a crusty roll or the Gruyere toasts mentioned with the recipe and you've nailed it. To save time, make the soup a day ahead...soups almost always taste better 24 hours later! Another added time saver is to purchase pre-cut butternut squash at your local gourmet grocery store (refrigerated produce section) or at Costco.