Butternut Squash Bisque

• 1 large butternut squash, peeled, seeded and diced
• 1 large shallot, peeled and diced
• 1 large onion, peeled and diced
• 1/2 teaspoon white pepper
• 1 teaspoon nutmeg
• 1 teaspoon minced garlic
• 1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
• 4 cups chicken stock
• 1 tablespoon unsalted butter
• 2 tablespoons flour
• 1/2 cup half-and-half
• Salt and freshly ground black pepper to taste

1. Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan.
2. Cook over medium heat until the squash is tender, about 20 minutes.
3. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
4. Melt the butter in a heavy saucepan.
5. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly.
6. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
7. Stir in the half-and-half, and season with salt and pepper.
8. Garnish each serving with a sprinkling of freshly ground nutmeg.

butternut squash, shallot, onion, white pepper, nutmeg, garlic, bouquet garni, chicken stock, unsalted butter, flour, salt

Taken from cooking.nytimes.com/recipes/4800 (may not work)