Apple Butternut Bisque

  • 1 medium sized butternut squash, seeded, peeled, and small diced
  • 1 medium onion, sliced thin
  • 4 apples, peeled sliced thin
  • 2 cups apple cider
  • 3 tablespoons butter, unsalted
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch cayenne pepper
  • 2 cups heavy cream
  • 2 cups whole milk
  • Salt and white pepper to taste
  • Crème Fraîche (optional)
  • Roasted Pepitas (optional)

In a medium stock pot, saute onions in butter until light golden brown and tender.  Add spices, squash, and cider. Add water to the ingredients until they are just covered. Bring to a boil on high heat and then turn down the heat to a simmer for 30 minutes, or until the squash is soft.  Add apples and cook for an additional 10 minutes, or until they are soft.  Remove from heat.  Blend all of the cooked ingredients in batches with heavy cream and milk.  Serve with a dollop of crème fraîche or roasted pepitas if desired. Adjust the flavor with salt and white pepper to taste.  Finish with a dollop of creme fraiche and roasted pepitas if desired.

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