Butternut Squash and Cider Bisque Recipe
"Squash Recipes Online"

2 lbs. butternut squash

2 apples, weighing 12 ounces total

2 potatoes, weighing 1 pound total

1 Spanish or mild onion, peeled and chopped

1 T. butter

1 quart apple cider

1 cinnamon stick, about 2 - 3 inches long

1/2 C. cream (optional)

Salt and black pepper to taste

Fresh mint sprigs (optional)

Peel the squash, apples and potatoes. Chop the squash into large chunks and scoop out seeds. Halve the apples and remove the seed core. Set the vegetables aside.

Heat a 4-quart stockpot on medium-high heat. Melt butter in the pot and add the chopped onions. Cook until the onions soften and turn translucent, about 5 minutes.

Add the squash, apples and potatoes to the pot. Cook for 5 to 10 minutes, or until the vegetables and fruit just begin to take on a little color.

Pour in the cider and add the cinnamon stick to the pot. Stir, and lower the heat. Simmer for 20 to 25 minutes until the ingredients are soft. Fish the cinnamon stick out of the pot.

Pur�e the vegetables in the pot using an immersion blender, or allow the soup to cool and transfer to a food processor, blender or food mill. Return to the pot.

Stir in the optional cream and add salt and pepper to taste. Garnish with fresh mint and serve immediately.

Makes 8 to 10 portions.