velvety roasted butternut squash bisque

Winter squash season is here! From October through March I eat LOTS of butternut squash. I use it in place of an english muffin for eggs benedict, diced and roasted with sea salt and olive oil, in savory tarts, blended with creamy cheese on top of toast, risotto and especially, bisque. Creamy squash bisque is warm, comforting and so delicious. It's so easy to make too. This soup can be made ahead and it gets better after sitting for a day or two. Use this recipe to serve a crowd or keep it in the fridge to eat throughout the week. It freezes well too! It's very filling and rich in fiber and nutrients, especially vitamin A and C.

Serves 6-10

You'll need:

A blender or food processor

A large saucepan or stockpot (8 quarts)

About 4 pounds of butternut squash

sea salt

black pepper

1 cup of half and half

2-3 cups of vegetable or chicken broth

2 tablespoons of butter

1 medium onion, diced

2 cloves of garlic, minced

1 1/2 teaspoons of cinnamon

3/4 teaspoon of cayenne pepper

a handful of sage leaves, torn into small pieces, a few whole leaves reserved for garnish

Preheat oven to 400°.  Slice squash in half or into quarters and spray or rub with oil. Bake for 45 minutes or until flesh is tender and pierced easily with a fork. Wait until cool enough to handle and then discard the seeds and gooey pulp from the center. Scoop the flesh from skin into stockpot. Add in 2 cups of broth. Working in batches add squash and broth into blender or food processor and blend until smooth. If mixture is too thick add in more broth. Remember, you'll be adding in another cup of liquid later. Add blended mixture back into stockpot. Heat a skillet over medium high heat and add in butter. Add in onions and a dash of salt and cook (stirring often) until softened, about 4 minutes. Add in garlic and cook until fragrant, about one minute. Add in cinnamon, cayenne, and sage and cook for one minute more. Transfer onion mixture to blender and add in about a cup of the pureed squash. Blend until smooth and then add to pot. Simmer on medium heat until warm, add in salt and pepper to taste. Finally, add in the half and half and return to a simmer. Serve hot with crusty bread and a sage leaf on top for garnish.