Butternut Squash Bisque

⅔ cup chopped shallot 2 cloves garlic 2 tablespoons butter 2 pounds butternut squash, peeled, seeded, and cut into ½ inch pieces (about 5 cups) 3 cups chicken stock or broth 1 cup water 1 cup heavy whipping cream or coconut milk Salt and pepper to taste

Saute shallot and garlic in butter in a 3-quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock and water and simmer, uncovered, until squash is very tender, about 20 minutes.

Puree soup in 2 batches in blender (use caution when blending hot liquids!) until very smooth, about 1 minute per batch. Return to clean pot, and stir in the heavy cream. Heat through, but do not boil. Season with salt and freshly cracked pepper. Serve warm with a dash of nutmeg and a small dollop of sour cream.

Absolutely delicious served with crusty bread and seasoned, sauteed shrimp.