It's a BEAUTIFUL day in the Commonwealth!

If you don’t live in Virginia… you have no idea what you’re missing this time of the year!  Sure, the weather can have Bipolar features at times (80 one day, snowing the next)… but it’s days like today that remind you why Virginia is the best state around!  I think those Jamestown folks settled here because of the weather (or maybe the friendly natives, fertile soil, and flowing rivers could have had something to do with it too).  It’s 70 degrees outside, a subtle breeze, and sunny skies!  The trees that still have leaves are on fire with color and look amazing.  Then there are the leaves on the ground, not so amazing :o(

So, I figured I’d capitalize on this nice day and rake and bag those unsightly dead lives on the ground.  Nice way to spend the day outside, but boy am I tired now!!  I only did the backyard- 7 bags worth… the front yard is an entirely different story… I’ll save that for another day.

After a hard day’s work, I needed to refuel in preparation for my difficult afternoon nap (haha!).  Yesterday I slaved away in the kitchen for a few hours and made Gluten Free Banana Nut Bread (yum yum yummy!) and a HUGE pot of squash soup.  IT IS AMAZING… between the soup and this weather, I’m in fall heaven today!  Here’s the recipe, I highly suggest giving it a whirl, it’s more than worth it!

Creamy Squash Soup, serves 8

1 butternut squash, cut lengthwise

1 acorn squash, cut lengthwise

4 tsp olive oil

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped

1 medium onion, coarsely chopped

3 garlic cloves, minced

   salt & pepper to taste

¾ tsp cayenne pepper

6 cups vegetable broth

8oz whipping cream

3 tsp fresh cilantro, lightly chopped

1.   Preheat oven to 400 degrees.  Drizzle insides of squash halves with about 2 tbs olive oil, place face down on baking sheet, and bake for about 35 minutes or until tender.  Remove from oven to cool.  Scoop meat from squash when cooled (this part can be done well in advance, just refrigerate until ready to make the soup).

2.   Sauté carrots, celery, and onion in remaining olive oil in large stock pot until tender.  Add garlic and season with salt and pepper.  Add cayenne pepper.  Sauté 2-3 minutes.

3.   Add squash and vegetable broth to stock pot, stir.  Bring to boil, reduce heat and simmer for 30 minutes.

4.   Use an immersion blender, food processor, or regular blender to puree entire pot.  Return to pot and stir in whipping cream (or leave this out for a lower calorie/fat version).  Keep on low heat until ready to serve.  Top with cilantro.

5.  Package and freeze the remainder for yummy goodness 

Behold: