There is definitely a change in the air here on the hill in the woods. A steady, strong wind blew cooler temperatures across the Berkshires yesterday and the temperature early this morning was 39 degrees. Fall has arrived.
With it’s arrival come pumpkins, apples and winter squash. Root vegetables for harvesting and storing. Cornstalks for fall decorating. Crisp nights and cooler days. Sweaters and jeans. This is a glorious time of year.
The house was warm and delicious smelling yesterday as the cool wind blew into New England. It was filled with aromas of roasting butternut squash, apples and sweet onions sprinkled with allspice, salt and pepper. A good day to be inside with the oven on.
To a large roasting pan I added one large peeled, seeded and diced butternut squash, two cups of peeled, cored and diced apple (any kind will do but I use Cortland or Rome), and one large peeled and diced sweet onion. I sprinkled roughly a teaspoon of allspice on the mix along with salt and pepper to taste. I drizzled avocado oil (olive oil works too), a half cup of water and 4 TB of melted butter over the mix. I put the pan in the oven at 400 degrees for 45 minutes to an hour. I gave the squash mixture an occasional stir and once the squash was just about fork tender I took it out of the oven.
I let it cool on the counter and then placed the entire squash, apple and onion mixture into a large storage container and put it in the refrigerator to sit overnight. I do this so the flavors can blend together, which in my opinion, brings so much deep, flavorful richness to this bisque.
This morning I took it out of the refrigerator and put it in a large enameled cast iron stock pot, added more salt and pepper, 3 bay leaves and a stem of fresh sage leaves (about 6 leaves). I added 3 cups of water, gave it a stir and let it simmer uncovered on the stove for about 2 hours. Until the squash is falling apart.
Once again, the house is warm and scrumptious smelling. Add to the aroma of simmering squash, apple and onion the amazing smell of baking bread. I can sit here and inhale all day.
I have turned the flame off under the stock pot and am letting the mixture cool a bit before I remove the bay leaves and the stem of sage leaves (if the leaves have come off the stem try to find them and take them out…no harm if you can’t find them all). Once the mixture has cooled enough so I don’t get burned I will blend it in my blender until it is smooth and thick to my liking. If it is too thick for my blender to do it’s job I add more water. My goal is to have a creamy, smooth, fairly thick bisque.
No cream or milk is necessary in this bisque. Feel free to add it if you wish in place of the water. It will make a richer bisque with a lighter color.
Once I’ve blended the squash mixture to a thickness of my liking I will put it back into the stock pot and reheat it before serving. Occasionally, depending on what else I am making for dinner, I will put grated sharp cheddar on top of each serving of bisque. Or, I will make croutons from left over crusts of my homemade bread. Since I am making cheddar filled tomato pie for tonight I will skip the cheese on the bisque.
Friends will be arriving soon for the weekend.
I will set the table. Light the candles. Pour the wine. Then, I will take the hot, beautiful, creamy, butternut apple bisque off the stove top and put it on the table next to fresh baked tomato pie. I will take the roasted garlic out of the oven and put it next to the loaf of thickly sliced warm bread I infused with thyme and rosemary.
I will turn off the oven and place the already baked apple pie in the oven to warm just enough to make it feel like it was just baked. We may all have to sit a spell and sip another glass of wine before we have room for pie. That’s okay. We have a lot to share and catch up on.
Enjoy this coming weekend…Many Blessings…