Recipe of the Day: Squash soup with a kick

BUTTERNUT SQUASH BISQUE

3 tablespoons olive oil, divided

1 medium butternut squash, peeled and cubed

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

2 garlic cloves, minced

2 teaspoons green chilies, minced

6 cups chicken stock

Salt

1/2 cup half-and-half

Fresh ground black pepper

2 tablespoons sour cream

Heat oven to 400 degrees.

Drizzle 1 tablespoon of olive oil over the cubed squash. Bake 40 minutes or until cubes are very tender. Let them cool.

Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, celery and carrots. Saute for 10 minutes or until vegetables are just tender.

Add the garlic and chilies; saute for 2 minutes. Add squash cubes and stir. Then add the chicken stock and bring to a boil. Add salt. Reduce heat to low, cover and simmer for about 30 minutes.

Turn off the heat, and while soup is still hot, puree with a hand blender.

Stir in half-and-half. Season with black pepper and add more salt if needed. Transfer bisque to individual bowls, and top each serving with a dollop of sour cream.

Serves 8.

Pittsburgh Post-Gazette