Roasted Butternut Squash Bisque

1 large butternut squash, about 2 pounds

2 tablespoons extra-virgin olive oil

1 large onion, roughly chopped

4 tablespoons (half stick) of butter

1 tablespoon chopped garlic

2 teaspoons whole coriander

1 tablespoon garam masala

½ teaspoon white pepper

½ teaspoon ground nutmeg

1 quart vegetable stock (preferably homemade)

1 quart heavy cream

1 tablespoon fresh lemon juice

Salt and black pepper

Preheat oven to 400 degrees.

Halve the butternut squash lengthwise and scrape out the seeds. Drizzle the olive oil over the squash and season it with salt and pepper. Roast in the oven until tender, about 45-60 minutes. Set aside to cool. When cool enough to handle, scrape out the tender flesh and discard the squash skins.

In a Dutch oven over medium heat, melt the butter and add the onions, stirring to combine. Season with salt and pepper and cook 5-6 minutes, stirring occasionally until the onions are translucent and tender. Add the coriander, garam masala and white pepper, and continue to cook for a few minutes to toast the spices. Add the vegetable stock and squash and heat over medium high heat until simmering. Add the cream and stir, bring the soup back up to a simmer, then turn off the heat.

In batches, place the soup in a Vitamix or blender, starting on low speed and slowly increasing to high, and blend the soup until very smooth. Once all the soup is blended, combine it all back into a Dutch oven. Grate the nutmeg into the soup, and season with salt and black pepper to taste. The soup should be very rich and well seasoned. Stir in lemon juice at the

end, then serve.

Serves 10 to 12

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