BUTTERNUT SQUASH BISQUE
3 tablespoons olive oil, divided
1 medium butternut squash, peeled and cubed
1 1/2 cups chopped onion
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1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
2 teaspoons green chilies, minced
6 cups chicken stock
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.