Ingredients:
3 tablespoons olive oil. divided
1 medium butternut squash, peeled and cubed
1½ cups chopped onions
½ cup chopped celery
½ cups chopped carrots
2 garlic cloves, minced
2 teaspoons green chilies, minced or ½-1 can of green chilies (the canned chilies are milder, but have a nice flavor that continues to develop in any leftover bisque)
6 cups chicken stock
sea salt
½ cup half-and-half or coconut milk
freshly ground black pepper
2 tablespoons sour cream or plain Greek yogurt
Directions:
1. Heat oven to 400 degrees.
2. Drizzle 1 tablespoon olive oil over cubed squash. Toss to coat then spread onto a parchment paper lined baking sheet and bake for 40 minutes until very tender. Let cool.
3. Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion, celery, and carrots. Saute for 10 minutes or until vegetables are just tender.
4. Add the garlic and chilies; sauté for 2 minutes. Add the squash cubes, then add the chicken stock and bring to a boil. Add salt. Reduce heat to low, cover and simmer for 30 minutes.
5. Turn off the heat. And while the soup is hot, puree with a hand blender or in batches with an upright blender.
6. Stir in half-and-half or coconut milk. Season with black pepper and add more salt if needed. Transfer bisque to bowls and top each serving with a dollop of sour cream or yogurt.
Serves 8