Roasted Butternut Squash Bisque

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Roasted Butternut Squash Bisque
2 medium-size butternut squash 2 qts. heavy cream 3 garlic cloves, roasted Salt & pepper, to taste Crème Fraîche 1 cup heavy cream 1 Tbs. buttermilk
Preheat oven to 350°F. Cut squash in half, place in a roasting pan, and bake for 30 minutes. Spoon the squash out of the shell and purée in blender. In a saucepan, bring cream to a simmer and reduce heat. Add garlic, salt, and pepper. Whisk squash into cream mixture and heat until warm. Serve with a dollop of crème fraîche. Crème Fraîche In a saucepan, warm cream over low heat, then transfer to bowl and add buttermilk. Cover and allow to thicken in a warm place (above 75°F) for 24 to 36 hours. The crème fraîche is ready when it’s thick and has a slightly nutty-sour taste.