Butternut Squash Bisque

[Twitchin Kitten]

I made a huge pot of this over the weekend. I also roasted the squash instead of boiling it.

Cut squash in half
Take out seeds
spray a glass baking dish with PAM
Place face down in pan and poke skin with holes
Bake at 375º until you can easily poke a fork through the thickest areas of flesh - skin should be 'bubbly' by now.

Take out and peel off skin and put flesh into a food processor
Add chicken stock as it's processing until it is creamy smooth, but not watery
Turn into a pot - keep repeating until you use all the flesh
Season with a good pinch of nutmeg and a little salt
Heat through adding about a cup of heavy cream - give or take - It's a personal preference
Add chicken stock to loosen if needed but you want to keep this thick.

Careful cooking! It's very messy as it is very thick and tends to "blub" all over the place. A screen lid is ideal. Use a regular lid for reheating. Reheat over low flame.