butternut squash bisque

Great

% Daily Values based on a 2,000 calorie diet

Step 1

grease pan with olive oil, roast squash at 425 until slightly caramelized and soft

Step 2

saute onion and pear and sage leaves with butter

Step 3

add squash, onion and pear mixture, and broth to a blender and blend until smooth

Step 4

pour into soup pot and heat to desired temp, seasoning to taste with garlic salt, salt, pepper, and msg

Step 5

serve and top soup with chopped sage