1 1/2 pounds butternut squash, cut into 1-inch cubes (about 4 cups)
1/4 cup mild olive oil
1 large onion, diced
2 cups water
2 tsps chicken flavored bouillon granules
1 cup half-and-half
1/2 tsp. allspice
1/4 tsp. salt
1/8 tsp. ground white pepper
Dollop of sour cream, if desired

Butternut Bisque

1. In a large saucepan, heat olive oil. Add onion and saut� until onions are slightly softened, for about 2 minutes.
2. Add squash, water and bouillon granules. Cover saucepan and bring mixture to a boil. Reduce heat and simmer for 20-25 minutes or until squash is fork tender. Remove mixture and let cool for 15 minutes.
3. Place squash mixture into food processor or blender (in several small batches, if necessary) and process until smooth. Return pur�ed squash to saucepan. Add half-and-half, allspice, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Do not boil.
4. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect.
5. Served with a green salad and your favorite bread, this rich and satisfying soup can be the centerpiece of a simple cool-weather supper.
   Serves 6
   Preparation time: 50 minutes