Rosemary Butternut Bisque

 2 medium butternut squash, peeled, seeds removed, and cut into ½ -1 inch cubes

6 cups chicken broth

1 tablespoon chopped fresh rosemary

2 teaspoons fresh orange jest

½ teaspoon salt

Freshly ground pepper to taste

2 tablespoon cream (optional)

Preheat oven to 375.  Roast squash on foil lined baking sheet for 25 minutes. 

Transfer cooked squash to large stock pot and add broth, rosemary, orange jest, salt, and pepper. Bring to a boil and then reduce heat and simmer for 30 minutes.  Puree in food processor or use a hand blender.  Reheat if needed and serve.  Add a little cream to each bowl and swirl just before you serve.