If your thumbs and eyeballs are tired of scrolling Pinterest for recipe and dish ideas for the coming holiday dinner parties, we have one right here to "pin" for later. Solomon Shenker, aka Chef Sol, is the executive chef of Bridges Restaurant located on the 8th floor of Downtown Sarasota's new Embassy Suites hotel. He's conjured up a hot and cozy Butternut Squash Bisque recipe to share with our readers for the beloved season of all things butternut, cinnamon and nutmeg. “Fall flavors are definitely my favorite," says Chef Sol. "They warm up the soul.”

Ingredients:

• 4 butternut squash, peeled and diced
• 1 stalk of celery, diced
• 1 yellow onion, peeled and diced
• 4 carrots, peeled and diced
• 1 gallon chicken stock
• ¼ cup butter
• 1 quart heavy cream
• 1 tsp cinnamon
• Dash of nutmeg
• granulated garlic
• granulated onion
• salt and pepper

Directions:

1. Combine vegetable ingredients and pour quarter cup of melted butter on a sheet pan over the veggies.
2. Place in the oven at 350* until nicely roasted (approx. 30 min)
3. Then take 1 gallon of chicken stock (boxed is fine from the store) pour in a pot on the stove medium-high heat. And place the oven-roasted veggies in the pot as well. Cook for about 20 minutes stirring occasionally.
4. Add one teaspoon of cinnamon, nutmeg, granulated garlic, granulated onion, and salt and pepper to taste to the pot. Bring to a boil.
5. With a burr mixer blend it all together and add one quart of heavy cream.
6. Garnish with pumpkin seeds and cilantro sprig or sage leaves. 
7. Serve and enjoy!

Photo courtesy of Bridges Restaurant, 202 N Tamiami Trl., Sarasota, 941-536-9107