Roasted Squash Bisque

Squash bisque has made it to at least four or five of our picnics in the orchard.  It is a family favorite and is terrific from fall and through winter.  Some serving suggestions are placing a swirl of sour cream into each bowl of bisque and sprinkling with nutmeg or serve with a piece of warm crusty bread for dipping. So good!

• 1 large acorn squash
• 1 large butternut squash
• 1 T brown sugar
• 3 T butter
• 3 c heavy cream
• 2 c milk
• salt and pepper to taste

Take a baking sheet and line it with aluminum foil. Preheat the oven to 350 degrees.   Cut squashes in half and remove the seeds and stringy centers.  Place split squashes, cut side down, on the prepared baking sheet.  Pearce the flesh side of the squash with a fork in at least four spots each and place in oven for approximately 45 - 60 minutes.  Check periodically by inserting a fork in the squash.  Once soft, remove the baking sheet from and turn off the oven.  Allow to cool until easy to handle.  Taking a half squash at a time, scrap the roasted squash into a food processor, add some of the cream/milk and puree.  Place the pureed squash in a medium dutch oven after each half is processed.  Continue until all the squash and cream/milk is used up.  Add the butter and brown sugar to the dutch oven.  Salt and pepper to taste and heat. 

Note:  If a soup is preferred instead of a bisque, use 3 cups cream and 2 cups of chicken stock.