Butternut Squash and Roasted Red Pepper Bisque

Ingredients

• 1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
• 1 red bell pepper (cut into small pieces)
• 2-3 cups chicken stock
• 3/4 cup heavy cream (more if you like)
• garlic cheese toast rounds (like Musso's)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon creole seasoning (I love Don's from Louisiana)
• kosher salt
• white pepper

Directions

1. 1

   Heat oven to 400°F.

2. 2

   Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.

3. 3

   Melt butter in a very large skillet over medium heat and add garlic to saute.

4. 4

   When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.

5. 5

   As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.

6. 6

   Add the roasted pepper.

7. 7

   Season with white pepper, creole and salt to taste and stir well.

8. 8

   Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.

9. 9

   When all is soft, take a hand mixer and blend in the skillet.

10. 10

    Add cream, stir and remove from heat.

11. 11

    Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.

12. 12

    Make the yummy sound.