This recipe was inspired by a dish from one of my favorite lunch spots.  That dish that inspired me came with goat cheese grilled cheese but I had to put an Italian spin on it of course. 🙂

What you will need:

3 18oz packages of pre-cut butternut squash
1 white onion
5 cloves of garlic
4 Tbsp of Olive Oil
32 oz Chicken Broth
Salt/Pepper to taste (about 1 tsp each)
1 package whole Asiago Cheese (the soft kind not aged)
Crostini Bread (I found Jewish rye bread that worked just as well)
Parmesan Cheese (optional)

Tools:
Immersion Blender

First heat the oil in a dutch oven or large pot and then add your onion, garlic, salt, and pepper-cook until fragrant, about 5 or 6 minutes.

Add in in the chicken broth and butternut squash and add the lid and cook for 45 mins or until squash is cooked and fork tender-remove from heat.

If you have an immersion blender then blend until you reach a thick bisque consistency.  If you do not have an immersion blender then you can use a regular blender.  Side Bar-BE VERY CAREFUL when dealing with transferring to and from a blender-definitely NOT something you want to rush through and you should wait until the soup has cooled a bit.  Add some more salt and pepper and stir-set aside

To make the grilled cheese first toast the bread in a toaster-slice cheese and assemble the sandwich.  Place it in a heated skillet and cover the sandwich until the cheese melts-watch closely as to not burn the bread.

Then plate everything and eat up!!!
Bonus: Add some parmesan cheese to this bisque as it adds something amazing!!

Enjoy!!!
xoxoxoxo