Roasted Butternut Squash Bisque

 Vegetables ready to be roasted

Roasted Butternut Squash Bisque 

We are busy getting ready for family coming into town for Thanksgiving!  I prepared this bisque to enjoy the night before the big day.  My friend Holly Johnson does a "Favorite Things Party" every January.  Friends come bringing a favorite appetizer or dessert along with the recipe to share.  Guests also bring a short complied "favorites" list from last year.  Every year I would go home with great ideas and inspiration to be a better person and wife and mother plus lots of new favorite recipes.  I received a version of this recipe at Holly's “Favorite Things” party a few years ago.  After I made it, it instantly became one of my own “favorite things!"  I love serving this with a sprinkle of Parmesan cheese and plenty of crusty bread. 

1 medium butternut squash, peeled and cut into 1” pieces
1 head of garlic, cloves separated and peeled
4 carrots, peeled and chopped
2 stalks celery, chopped
1 large onion, chopped
2 tablespoons olive oil
2 tablespoons butter
4-6 cups chicken broth
½ cup cream or half and half
2 teaspoons honey
1 teaspoon coarse sea salt
¼ teaspoon fresh ground pepper

handful of fresh sage or basil, minced

Place all of the vegetables on a large rimmed baking sheet. Toss with olive oil and roast at 450 degrees for 30 minutes or until vegetables are tender.  In large pot melt butter and sauté roasted vegetables 5 minutes. Add 4 cups chicken broth, honey and sage. Simmer uncovered 30 minutes. Puree soup with stick blender until smooth.  Or puree the soup in small batches in a blender.  Be sure not to fill the blender more than 1/4 full to prevent hot soup blowing out the lid.  Return soup to pot and add cream and salt and pepper to taste. If bisque is too thick add more chicken broth and or cream to reach desired consistency. Garnish with sage leaves and grated Parmesan, or feta cheese if desired.