Butternut Squash Bisque, Paneer Mahkani and Baingan Bharta

Served with Basmati Rice and Indian Pickles and Chutney

Butternut Squash Bisque

1             Large Butternut Squash

1 tbsp     Minced Ginger

1 tsp       Cinnamon Powder

1 tsp       Cardamon Powder
1/2 tsp    Clove Powder

1 tsp       Garam Masala

1/3 cup   Jaggery (or light brown suger)

1/2 cup   Heavy Cream

15           Fresh Curry Leaves

Preheat Oven to 400F.  Cut Squash in half and remove seeds.  Place in a shallow roasting dish, flat side down, and add enough water to cover botton 1/2 inch of sqaush.  Place in oven and roast for 40 minutes.  Remove Squash from oven and allow to cool.  Peel Squash and place in a stockpot with 3 cups of water, Ginger, Cinnamon, Cardamon, Clove Powder and Jaggery.  Bring to a boil and lower heat to simmer for 15 minutes.  Using a hand mixer or blender, puree ingredients.  Stir in Cream and Garam Masala.  Remove from heat, add Curry Leaves and cover.  Allow bisque to sit covered for 15 minutes before serving.