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Thanksgiving has always been my favorite holiday. There’s something truly special about gathering together without the need for gifts or expectations—just the simple joy of sharing a meal and being present with the people who matter most. For me, it’s a time to set aside everything else, keep politics and religion at the door, and focus on coming together for the right reasons.
Since moving to Austin, Texas, Jeff and I have created a tradition that’s close to our hearts—our ‘framily’ Thanksgiving. It’s a blend between friends and family, and it’s been a wonderful way to deepen those friendships that have grown into something more. Some of our guests have been coming for 11 years or more, and it’s become as much their tradition as ours to gather at our home.
And, of course, what’s Thanksgiving without great food? Jeff (lovingly known as ‘Chef Jeff’ around here) always knocks it out of the park. One of our favorite dishes—and the perfect way to start the holiday season—is his Thai butternut squash soup. It’s simple to make and brings that cozy, seasonal flavor we all crave this time of year. Pair it with homemade popovers, and it’s the ultimate comfort food to kick off the festivities.
(1 hour cook; ½ hour prep)
Ingredients:
1 large butternut squash
32 oz homemade chicken stock
1 tablespoons green curry paste
2 stalks of fresh lemongrass
2″ piece of ginger
12 oz cans of coconut milk
Crème fraîche
Chives
Sauteed mushrooms
Pomegranates
Directions:
Place squash, chicken stock, ginger, and lemongrass in a pot and simmer for approximately 1 hour or until the lemongrass and ginger have infused the stock. Remove the lemongrass and ginger. Add coconut milk and curry and purée with a submersion blender or a food processor. Serve with dollop of crème fraîche, and dress with pomegranate seeds, sauteed mushrooms, and a little chive.
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(Yield: 15; 35 min cook; 15 min prep
Ingredients:
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Directions:
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter.
You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
As we celebrate this season of gratitude, I want to thank you for being part of the Giles Group family. Your trust and support mean everything to us. If there’s ever anything we can do to help you, your family, or friends, please don’t hesitate to reach out—we’re here for you, always.
Wishing you a warm and joyful Thanksgiving filled with love, connection, and all the things you’re most grateful for. From our table to yours, may your day be filled with laughter and the warmth of togetherness.
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