Butternut Bisque

I originally tried making this as a pasta sauce--but it was so good I decided to ditch the pasta and eat it as a soup!


Ingredients

1 butternut squash
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Optional: parmesan cheese

Roast the squash at 400 degrees for an hour or until tender.

Cook oil, onion and garlic for a few minutes until onion becomes tender and translucent. Add squash and broth, bring to a boil, and then simmer for 20 minutes or until squash is soft.

Add cream, salt and pepper, and allow to cool slightly. Puree soup in a food processor. Reheat if necessary. Serve with another sprinkle of pepper or cheese if desired.