Spicy Butternut Squash Bisque

I used this as the second course in a recent dinner with my girlfriend. I decided to make it spicy rather than sweet like most other butternut squash bisques I have had.

What you will need for this bisque is one butternut squash, one small yellow onion, one stalk of celery, one jalepeno, one twelve ounce can of evaporated milk, two tablespoons of sugar, a quarter of a cup of shredded cheddar cheese, and salt to taste.

I began by halving my butternut squash and seasoning it with olive oil and salt and pepper. I roasted it in a four hundred degree oven for about an hour or until the squash became tender. For this soup I actually only used one half of the butternut squash. The other half I saved and used in butternut squash enchiladas. When the squash had about fifteen minutes left to cook I started to roast the whole jalapeno in the oven with the squash. I diced my onion and celery and sweated them with a pinch of salt over medium low heat. When the squash fished cooking I added it to my soup along with the whole jalapeno (stem removed) and the can of evaporated milk. I brought my soup to a simmer and used an emulsion blender to blend the soup to a smooth consistency. I finished the soup with two tablespoons of sugar, a quarter cup of shredded cheddar and salt to taste.

Garnish with Manchego shavings and a cilantro leaf.

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