Every year my mom, sister, Ava and I all get together for our annual autumn apple picking. The first week of October they travel to Virginia not only to visit us but to pick apples amongst the most colorful mountains in the world.  If you have ever experienced a Virginia Fall you are truly blessed.  The colors are stunning and the air holds a fine crispness that you will not soon forget.  

 

This weekend was full of many memories that Ava and I will cherish for years to come. We spent our days exploring apple orchards, wine vineyards, quaint antique shops, cheese shops and taking in the beauty that is the Blue Ridge Mountains. We spent our evening indulging in gooey enchiladas, wine, warm squash bisque and best of all one another’s company.

This squash bisque filled my kitchen and our tired bodies with warmth and nourishment. 

 

I love the texture the cream and potatoes add to the bisque.  The roasted squash and garlic add the most unbelievable flavor.  I’m not a huge garlic fan but I thought the amount below was plenty, my mom on the other hand {who I’m sure could eat a whole head of garlic everyday} thought there should have been more.  The original recipe calls for two heads….I wouldn’t go there if I were you!  Especially, if you are a Cullin lover.

 

Roasted Butternut squash Bisque

Adapted from Bon Appetit

 

{ingredients}

 

4 cloves garlic

1 butternut squash

1 T Evoo

5 scallions chopped, save green part for garnish

1 carrot, chopped

2 ribs celery, chopped

2 potatoes, chopped

6 C organic chicken broth

½ C heavy cream

1 t dried thyme

S+P to taste

{Directions}

Preheat oven to 400*

Cut butternut squash in half and remove the seeds, prick skin with fork and place cut side down on a baking sheet.  Drizzle about 1/3 cup of water over the squash. 

Place garlic cloves in a piece of tin-foil, wrap up and place on baking sheet. 

Place baking sheet in the oven for about 30-40 min. Until you can pierce squash all the way through with a fork.

Saute scallions, carrot, celery and potatoes in EVOO.

Pour in broth and simmer until veggies are tender, add water as needed.

Once squash is done and cooled, scoop the squash out of the skin and place in a blender. 

Working in batches add some of the broth and veggie mixture to the blender, until completely pureed.  {BE CAREFUL! ITS HOT!}

Return pureed soup to pot and simmer for. 

Before serving add ½ cup cream.

Garnish with scallion greens and enjoy!

 

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