Intentional conversation about spiritual things
over really good food

Butternut Squash Bisque

You can get good butternut squash throughout most of the fall and winter here in Texas, so this is a good staple for the few cold days we have. Serve with some crusty bread for a simple but filling dinner.
1 large butternut squash
​3 cups stock (either vegetable or chicken)
​Olive oil or butter
​1 cup heavy cream
​salt and pepper to taste
​fresh grated nutmeg
Preheat oven to 400.
Cut butternut squash in half and rub with olive oil or butter.
Roast in oven until soft, about 25-30 min.
Scoop out squash and add to stock pot with stock. Bring to a simmer.

Use an immersion blender to blend soft butternut squash and stock together. Simmer 10 minutes.
Turn off heat. Add about a cup of heavy cream, and blend until soup is desired thickness. Season with salt and pepper to taste.
Serve with a dash of freshly-grated nutmeg and a splash of cream.