Roasted Butternut Squash Bisque with Sage Cream

Cut squash in half lengthwise. Sprinkle with salt and pepper and place face down on a lined cookie sheet drizzled with olive oil. Place in a 350º oven for 40 minutes.

While squash is baking, melt 2 tablespoons butter in a large saucepan or pot. Stir in shallots until softened.

When squash is done, remove from the oven and scoop out seeds with a large spoon. Scoop out squash from the skin into the pot or pan. Add chicken broth and bring to a simmer, stirring a bit. Transfer half of this mixture to a blender and puree until very creamy-smooth. Pour it into a clean pan or pot. Transfer second batch of squash into the blender and repeat.

In a small saucepan, heat up crème fraiche or yogurt slowly. Stir in sage. Pour one cup of mixture into the bisque. Whisk well. Stir in cheese, salt and pepper. Whisk until cheese melts.

To serve, ladle the bisque into a bowl. Drizzle 1 tablespoon reserved sage cream over the center of the bowl. Garnish with a fresh sage leaf.