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Butternut Squash Bisque


All week long, I’ve been thinking of fall soups! I love butternut squash in any form. It’s good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system. Its also a great source of fiber. Most importantly, it tastes so good!


You will need:

2 13 oz packages of cut butternut squash

2 minced garlic cloves

1 tbsp olive oil

1 cup chicken bone broth

1 tbsp butter

1 cup 1/2 and 1/2

1/4 tsp nutmeg

1/4 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground ginger

Salt and pepper

Crumbled goat cheese ( optional)

Orchard Valley Salad Toppers


Heat oven to 375, spread squash out on baking sheet, salt and pepper,and bake for 20 minutes until soft. Remove and let cool.

Place cooled squash a food processor with a splash of broth and purée.

Heat olive oil in a large sauce pan, add garlic and lightly brown. Add purée, spices, butter and bone broth. Simmer on low for 30 minutes for flavors to blend. Add 1/2 and 1/2 and heat through. Ladle into bowls and top with cheese. I found a fabulous cranberry and orange Chavrie at Publix. I also added salad toppers which have glazed pecans, dried cranberry’s and sunflower seeds. This is just fall in a bowl y’all! Makes 2 medium servings so you will want salad or sammie with this. Atleast I do!




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