Butternut Squash Bisque:
Take one large butternut squash and slice it length-wise. Scoop out the seeds.
Coat the flesh of the squash with olive oil, sprinkle on some salt, curry powder and a little cayenne pepper.
In the little holes where the seeds were, places 3-4 cloves of garlic
Place the squash on a baking sheet and bake in the oven at 400 F for an hour or until the squash is soft all the way through.
Allow to cool. Scoop out the squash (and garlic) and place in a blender. Add 32 ounces of chicken broth and 1 cup of heavy cream. Blend.
Place the mixture in a pot on the stove top over low/medium heat. Add more curry powder, salt and cayenne to suit your taste. Simmer and serve.
You could totally go vegan with this recipe by using vegetable broth instead of chicken broth and canned coconut milk instead of heavy cream. It will change the flavor a bit, but the curry and coconut flavor will really pop when paired with the nutty flavor of the squash.