Autumn Bisque - cooking recipe

Ingredients

1 butternut squash, peeled and diced small
2 carrots, peeled and diced small
1 large potato, peeled and diced small
1 medium onion, large diced small
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small pear, peeled and diced large (or apple or both)
5 cups chicken broth, divided (or vegetable broth)
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 teaspoon fresh ginger, shredded
1/4 teaspoon mace (or nutmeg)
1 cup heavy cream
8 tablespoons butter
Garnishments
French baguette, sliced and buttered (or toasted and cubed as croutons)
sour cream

Preparation

Preheat oven to 450\u00b0F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.