Squash bisqué

Autumn is already coming; I can feel it, especially today, a gray and rainy day. These holydays we decide keep in home. Decorating eggs and buying chocolate ones, are what Easter is about. Right? Those are the exactly things that we do in Easter. No particular Easter cook Just this Squash bisqué

• 2 Sweet Dumpling or other smallish squash 2 tablespoons olive oil 3/4 cup chopped shallots 2 teaspoons grated fresh ginger 1/4 cup all-purpose flour 4 cups chicken broth
• 2 bay leaves 1/2 cup white wine 1/4 teaspoon dried thyme, crushed 1/4 teaspoon pepper 1/2 cup whipping cream Fresh chives (optional) In a 3-quart saucepan heat oil over medium heat. Add the shallots and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and wine all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, dried thyme, pepper, and cloves. Bring to boiling; reduce heat. Simmer covered, for 20 minutes. Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed. Return the mixture to the saucepan. Stir in the 1/2 cup whipping cream. Heat through, but do not boil. Ladle into soup bowls. If desired, swirl a little whipping cream into each serving or garnish with fresh chives.

Happy Easter for all (if you celebrate that Holiday)