Kellymac's Easy Butternut Squash Bisque

• 2 14 lbs butternut squash, peeled and cubed
• 2 garlic cloves, chopped
• 14 cup chopped pecans or 14 cup walnuts
• 14 cup olive oil
• 34 cup heavy cream
• 3 (14 1/2 ounce) cans chicken broth
• 12 tablespoon cinnamon
• 12 teaspoon nutmeg
• 1 tablespoon fresh ground ginger
• 14 teaspoon salt
• 14 teaspoon pepper
• sour cream (to garnish)

1. Place squash cubes, garlic, nuts, and olive oil in a large saute pan over medium heat.
2. Cover and cook, stirring occasionally until squash is soft (about 25 minutes).
3. Place garlic, nut, and squash in a blender or food processor pulsing until pureed.
4. Transfer mixture to crock pot and add the cream, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper.
5. Stir to combine.
6. Cook on low heat 3-5 hours.
7. Garnish with sour cream and a few remaining nuts.

butternut squash, garlic, pecans, olive oil, heavy cream, chicken broth, cinnamon, nutmeg, fresh ground ginger, salt, pepper, sour cream

Taken from www.food.com/recipe/kellymacs-easy-butternut-squash-bisque-283918 (may not work)