Butternut Squash Bisque

Ingredients:

1 each small butternut squash, peeled, seeded and diced

2 tablespoons minced garlic

1 each small onion, chopped

1 tablespoon dry thyme leaves

1 tablesoon ground ginger

1/2 teaspoon ground cinnamon

1 quart vegetable stock or chicken stock

2 cups heavy cream

Salt and pepper

Directions:

In a large stock pot, saute onions and garlic in olive oil until translucent.  Add dry herbs and saute for one minute or until fragrant.  Add stock and bring to a boil.  Add squash and boil until squash is tender (add more stock of necessary).  Once squash is tender, puree with an immersion blender/food processor/ blender.  Once smooth, return to pot and heavy cream.  Bring to a soft simmer and stir right constantly.  Season with salt and pepper and adjust herbs and spices to personal preference (optional: add cayenne pepper to spice it up a bit).  Serve with a dollup of sour cream or a swirl of heavy cream.