5 thanksgiving tablescapes to love

I’m so happy today to share with you all an easy and low-key Thanksgiving tablescape and one of my all-time favorite soup recipes that’s so perfect for turkey day.

 

The best news of all is that I’m joined by four blogging friends who also happen to be the most talented designers. I can’t wait for you to see their tables and recipes at the end of this post.

Classic and neutral is the theme here, which reminds me of a beautiful, crisp November day. My favorite ecru colored burlap table runner and these round Serena & Lily raffia placemats lay the foundation for the table.

 

I then placed a few of beautiful heirloom pumpkins and pretty gourds at the center of the table instead of flowers for a real seasonal touch.

To soften this look, I foraged a few Heavenly Bamboo leaves from the garden and interspersed them among the pumpkins.

A sprinkling of mercury glass votives add sparkle and charm.

At each place setting we have a simple farmhouse style white beaded dinner plate paired with a brown transferware ironstone salad plate.

 

The “Gather Together” napkins play off the floral flourish design in the salad plates and let everyone know that Thanksgiving is here! I found these at Home Goods a few years ago and have used them every year since.

 

I touch of black is always an elegant touch, so I’ve added black bamboo flatware to help frame out the dishes. Simple La Rochere Fleur de Lys goblets are perfect for this look because of their simple, classic style.

Little white porcelain owl napkin rings found on Ebay hold the napkins at an angle to better read this fall greeting.

A warm bowl of soup on a cold November day is the perfect prelude to Thanksgiving dinner. I’ve made this Butternut Squash recipe for years, and it’s a family favorite.

 

The secret is roasting the squash with a little cinnamon until its soft and caramelized.

 

Roasted Butternut Squash Soup 

Ingredients 

1 1/2 cups Roasted Butternut Squash 

2 tablespoons extra-virgin olive oil, plus 1 tablespoon 

1/2 cup (1/4-inch) diced onion 

1/4 cup (1/4-inch) diced celery 

1/4 cup (1/4-inch) diced carrot 

1 cinnamon stick 

Sea salt 

Freshly ground black pepper 

About 4 cups chicken stock 

1/2 teaspoon ground toasted coriander 

1/2 teaspoon freshly grated ginger 

1/2 teaspoon freshly grated turmeric 

1/2 cup canned coconut milk, optional 

To Roast the Squash: 

Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with 1 tablespoon of olive oil, a dash of cinnamon, and salt and pepper to taste. Pour squash onto a baking sheet and roast for about 15 minutes, or until fork tender.

For Soup: 

Heat 2 tablespoons of olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. 

Add the chicken stock and the coriander, ginger and turmeric and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. 

Puree the soup with an immersion blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) 

Return the soup to the pan and reheat gently. Add the coconut milk, if using. Adjust the seasoning with salt and pepper.  

4 servings 

Now for the fun part! I’d love for you two visit Cindy, Mary Ann, Annie and Beth on their blogs to check out their amazing tablescapes and recipes.

Here are direct links to their fabulous holiday inspiration… 

 

cindy hattersley design

classic casual home

most lovely things

style at a certain age

 I hope to see you here again soon.

ciao! fabiana

 

 

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