XXVI: Autumn Vegetable Bisque

I'm thrown off by them calling it bisque because that always makes me think of lobster. But this does sound delicious.

2 lb butternut squash, halved lengthwise
3 lbs acorn squash, halved lengthwise
5 T unsalted butter
5 leeks, thinly sliced
6 sprigs of fresh thyme, chopped
2 T unsalted butter
4 T chopped fresh chives
2 carrots, pared and finely diced
2 parsnips, pared and finely diced
2 red peppers, finely diced
1 stalk lovage, finely diced
4 1/2 c chicken stock or unsalted canned broth
1 c creme fraiche
1 T sugar
1 1/2 t salt
freshly ground black pepper

Preheat oven to 350*. Place squash cut side down on baking sheets and bake for 35 to 40 minutes, until tender. While the squash is baking, melt the 5 T butter in a heavy pot. Add the leeks and thyme. Cook until golden brown. In a saute pan, melt 2 T butter and saute chives, carrots, parsnips, peppers and lovage for 3 miuntes. Set aside. When squash is cooked, scrape out seeds and discard; add pulp to leeks along with chicken stock. Simmer for 15 minutes. In a food processor, puree squash mixture until smooth. Return puree to pot, reheat, and whisk in creme fraiche. Add sugar, salt and pepper to taste. Ladle into serving bowls and garnish with diced cooked vegetables, for a tailgate picnic, pour the hot puree into a thermos; pack the diced cooked vegetables separately.

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