Butternut Bisque

Preheat oven to 375 degrees F. Brush the cut sides of the squash with oil.

Place the squash cut side down on a large rimmed baking sheet.

Roast squash for 1 hour until tender. When done, cool slightly and scoop the roasted squash out into a large bowl. Measure 3 cups of squash and reserve any remaining squash for another use.

Melt butter in large pot over medium-high heat. Add the sage and fry until crisp. Remove the sage and reserve for later use as garnish.

Add onion, carrots and apple and sauté for about 5 minutes.

Add curry powder and continue to cook for another 2 minutes, stirring constantly. Add chicken broth, bay leaves, and the 3 cups of roasted squash that was previously measured.

Bring to boil, then reduce the heat to medium-low and simmer uncovered for 1 hour.

When bisque is finished, discard the bay leaves. Working in batches, purée the soup in a blender until smooth. Return the soup to the same pot and stir in the heavy cream. Adjust seasoning with salt and pepper.

Rewarm over medium-high heat and garnish the soup with a drizzle of maple syrup, fresh whipped cinnamon cream, fried sage leaves, and fresh ground nutmeg before serving.