Sweet Dumpling Squash Bisque

• 1 sweet dumpling squash, Peeled and Sliced
• 1 hot banana pepper (whole, raw, red) (optional)
• 4 onions, thickly sliced (1/2 inch)
• 1 bulb of garlic, cut off top to make roasted garlic
• 2 -4 cups frozen corn (I used some I put up, but in other recipes, I have use the corn from the grocery, quart)
• 2 teaspoons chicken base
• 2 cups water
• olive oil
• salt
• pepper
• Tony Chachere's Seasoning

1. Drizzle onion, garlic, and squash with olive oil.
2. Cover garlic liberally and make sure that when you sliced the top off all the cloves were partially exposed.
3. Bake at 350 for 1 hour.
4. Turn off and leave for 4 hours with the door shut.
5. Alternatively, continue to bake until onion carmelizes and reduces.
6. (I had to leave and go to church.It wasn't quite carmelized as much as I wanted when I left, but it was close.
7. I'll bet it would have been done in another 20 minutes).
8. Put in onion and squash in the pot with 2 cups reconstituted chicken base.
9. Squeeze the garlic in( it comes right out of the peeling).
10. Bring to a boil.
11. Turn off.
12. Add hot pepper.
13. Puree with immersion blender.
14. Sprinkle top liberally with Tonys.
15. (I did this a couple of times.
16. ).
17. Add corn, bring to a boil over medium heat.
18. Add Tonys to taste.or salt to taste if it is spicy enough but you want more salt.
19. Enjoy!

pepper, onions, garlic, chicken base, water, olive oil, salt, pepper, chachere

Taken from www.food.com/recipe/sweet-dumpling-squash-bisque-393968 (may not work)