Kelli's Famous Butternut Squash Bisque

1 TBSP Olive Oil 

1 TBSP Unsalted Butter 

1/2 Cup Onion diced 

3/4 Cup Carrots diced 

1/2 Cup Celery diced 

3 Cloves Garlic sliced 

4 Cups Butternut Squash 

3 Cups Chicken Stock 

2-3 tsp Kelli Coffee's Chef In A Bottle Universal Seasoning 

1/2-1 Cup Heavy Cream 

Cut Butternut Squash lengthwise and place cut side down in a baking dish.  Fill to 1 inch with filtered water.  bake at 350 degrees fro almost an hour.  Saute in a sauce pan with oil and butter about 10 minutes: onions, carrots, celery, and garlic.  Add chicken stock.  Let boil.  Scoop out squash and add to mixture.  Simmer until done (about 20-30 minutes). Remove and liquefy in a blender.  Pour back into sauce pan.  Add cream and heat through.  Do not boil.  

Serve and Enjoy! 

Kelli C