Butternut Bisque
2 whole butternut squash, pricked and roasted with skin on
2 medium yellow onions, roughly chopped
3 tablespoon olive oil
6 cups water, vegetable or chicken stock
4 cups heavy cream
salt to taste
1 teaspoon fresh chopped garlic
fresh grated nutmeg
Peel squash, discarding seeds, reserve pulp.
Sauté onions in olive oil until soft and transparent.
Add squash, garlic and water.
Cook over medium heat for 30minutes.
Add cream and nutmeg.
Remove and puree in blender until smooth.
Add salt to taste.
