You only have one chance to make a first impression, especially when it comes to Thanksgiving dinner. This amazing (and easy) Butternut Squash Bisque from Chef Debbie Frangipane is the perfect Thanksgiving starter. It can be made ahead of time and gives the cook a few extra minutes in the kitchen to assemble last minute dinner details while the festivities get started. Check out Debbie’s website for more photo directives for the soup and other great recipies.

Ingredients:

2 Pounds Butternut Squash, peeled and large dice

4 Tablespoons Butter

3 Shallots, Minced

1 Large Leek, white part only thinly sliced

1 Tablespoon Garam Masala

Salt and Pepper to taste

3 1/2 Cups Chicken Stock

1/2 Cup Vermouth

1/4 Cup Heavy Cream

1/4 Cup Sweet Marsala Wine

8 oz Lump Crab Meat (optional)

Crème Fraiche for Garnish

Directons:

Melt butter in a sauté pan, once the butter is hot, add the shallots and the leeks and allow them to soften, about 3 minutes, then add the squash, garam masala and the salt and pepper. Cook on a medium heat until the squash begins to soften a bit, about 5 minutes, and then add 2 cups of the chicken stock and turn the heat to a medium low. Simmer for 15 minutes. Remove the soup from heat and puree in a food processor or blender until completely smooth and return to a clean sauce pot. Add the additional 1 1/2 cups of chicken stock, vermouth and heavy cream. Allow to simmer on a low heat for 5 minutes and then add the sweet marsala wine and heat on low for an additional 5 minutes.