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Butternut/Pumpkin: Butternut Cider Bisque

Source of Recipe

Red Lion Inn Cookbook


List of Ingredients

1 tablespoon olive oil
1/2 large onion, diced
1/2 large carrot, diced
1 stalk celery, diced
1 pound butternut squash, peeled, seeded -- diced
4 sprigs fresh thyme, rinsed
5 cups chicken stock
2 cups apple cider
2 cups heavy cream, cider, or stock
salt and black pepper to taste


Recipe

Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes.

Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve. Yield: 6 to 8 servings