Your Thanksgiving menus

This is a join-in post, campers.

Your Thanksgiving menus, please. OR your favorite dish on the menu today. OR your recipe for what you brought to your Thanksgiving potluck or for something you made at home.

Your choice.

I'll post my friends' menu in this space later. I know it already because we are bringing different parts of the meal and they announced their main course, but it's more fun to post after the meal.

I am making only the soup (thank goodness, see below) and have been looking forward to being responsible only for two things: making soup and showing up.

The soup is a butternut squash puree (made with itself, not with stock - it's simple and vegetarian) flavored with allspice. Though I'm remembering ginger from my mother's recipe, too. We shall see. I haven't made the soup yet due to the little afternoon episode yesterday. But dinner isn't till 4 p.m. so there's time. I may even go back to bed before then.

P.S. (Added later) I finally remembered the other ingredient! I kept thinking "I haven't made this in a few years, I know there is something in this soup besides allspice, what is it??" It's fresh ginger. How in the world could I forget? Good thing I keep fresh ginger in the house.

P.P.S. (Added much later) Menu of the Very Delicious Foodie Thanksgiving at the Home of Fabulous Hosts:

Cocktails of Prosecco and Lillet (yes, mixed! first time I'd ever had that combo)

Butternut squash soup (see above)
First of several wines brought by Retired Academic Who Is Into Wine:
Lindemans (Western Cape, South Africa) Sauvignon Blanc vintage 2007; fragrant, smelled of flowers.

Duck confit (one leg for each person - which led to jokes about the nine-legged duck)
Mashed sweet potatoes
Sauteed green cabbage (with olive oil and garlic as it turns out, but neither was overpowering; made by Lawerly Spouse of Retired Academic Who Is Into Wine)
Homemade cranberry sauce (made by one of the Fabulous Hosts) with half the sugar and twice the cranberries called for by the recipe on the package - perfect.
Cornbread (made by the Southern-born member of the couple of Fabulous Hosts)
Los Vascos Cabernet Sauvignon (Domaines Barons de Rothschild) from Colchugua Valley, Chile, 2006; excellent, nice and dry.

Then we went for a walk.

Upon return:

Pear Crostata (made by Lovely Hip Young Artist and Scholar Couple, with a really thin crust and almond slivers all around)
Pumpkin pie (made by Cool Couple of Colleagues of Fabulous Hosts)
Pumpkin brownie pie (a novelty invented by Young Son of Cool Couple of Colleagues of Fabulous Hosts, who was at the dinner but not at the table because he didn't want to be bored by all those grown-ups and because he was the only kid in the house and preferred to entertain himself; the pie is exactly what it sounds like: a pumpkin pie with a layer of brownie cooked on top!) (Confession: I didn't have any.)
All this with the best-wine-saved-for-last by Retired Academic Who Is Into Wine: a 1975 (!!!!!!) Chateau du Mayne Barsac.

After-dinner drinks:
Absinthe (seriously! 144 proof; I didn't have any)
Amaro (Averna brand, from Sicily, delicious, I had some; about 64 proof, more my speed)
Homemade (by one member of Fabulous Hosts couple who is studying Italian on the side and likes to experiment) fennel liquor a.k.a. Finocchietto (I stuck to the Amaro)

Decaf espresso