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I have a phenomenal butternut squash bisque I'll post when I get back home. So simple, so good.

Roasted Butternut Squash Bisque

1 larger butternut squash - cut in half length wise
1/2 yellow onion
1 rib of celery
1 carrot
2 bay leaves
1 tsp chopped garlic
1 tsp chipotle sauce
1 qt vegetable stock or chicken stock - (I prefer organic low-sodium chicken stock - provides a richer flavor)
1 cup heavy cream
salt and pepper to taste

1. Roast the butternut squash for 45 minutes to an hour at 350 - or until it's browned, sweet and fork tender. (I actually let mine get REAL browned, but not burnt, so I let it roast for a good 90 minutes to hours). Do what works for your tastes.

2. Remove squash skins and let stand until cool.

3. In a large stock pot sauté onion, celery and carrot in olive oil, add stock and bay leaves, simmer until vegetables are soft (approximately 30 minutes).

3. Add squash, heavy cream and puree with handheld blender (remove bay leaves prior to blending)

4. Add salt and pepper and Chipotle sauce to taste.