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Ingredients

• 2 butternut squash
• 2 acorn squash
• 1 stick of butter
• approx. 1 cup brown sugar(enough to generously sprinkle over squash pieces)
• 1 large or 2 medium yellow onions (coarsely chopped)
• 4 large carrots (peeled, chopped in two and halved)
• 2 cups chicken broth (use a little more if separating the squash into 2 pans)
• ¾ tsp ground mace
• ¾ tsp. ground ginger
• ½ tsp. cayenne pepper
• 8 cups chicken broth
• ½ tsp. salt
• ¼ tsp. white pepper
• 2 heads of garlic, halved crosswise
• olive oil
• 1 cup heavy cream (plus slightly more to drizzle on bisque)
• mexican sour cream - near liquid consistency (sub. for cream drizzle)
• chopped fresh sage

Description

We Have Had Thanksgiving Dinner At Our House For As Long As I Can Remember. The Feedback From Family And Friends Has Made This An Absolute "Must Make" First Course Every Year. You…

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