Squash Bisque

In large soup pot, heat oil over medium high heat. Add the onions, shallots, salt and Italian spices, saute for 5 minutes. Reduce heat to medium and cook till the onions are soft and slightly browned.

While the onions are cooking, using a fork, polk holes in the squash and microwave on high for 2-3 minutes (check out How to Prepare Butternut Squash video). When cool to the touch, cut the squash in half, scoop out the seeds, peel and cut into cubes.

Add the vinegar to the onions. Add the squash and 3 cups of broth, bring to a simmer. Cover and cook till the squash is tender, about 15 to 25 minutes. Turn off the heat.

Transfer the soup in batches to a blender or food processor and puree till smooth. Place in a bowl till you have finished the entire batch. Or, use an immersible blender and blend till smooth right in the soup pot.

Return the bisque to the pot and heat on medium. Add the cream or milk. If a thinner bisque is desired add more broth. Heat till hot and salt and pepper to taste.