AUTUMN BISQUE

AUTUMN BISQUE


1 large onion, chopped
2 tbsps. butter
3 cloves garlic, chopped
1 large butternut squash, peeled and diced
3 apples, peeled and diced
3 cups chicken stock
1 cup apple cider (apple juice or white grape juice may be substituted)
¼ cup heavy cream


Saute onion and garlic in butter until onion is translucent.
Add squash, apples, chicken stock and cider.
Simmer until squash is tender, about 20 minutes.
Transfer soup to food processor in batches and process until smooth. If there are any lumps press thru a food mill until a fine puree is obtained.
Add cream and mix well.
Add salt and pepper. Serve hot or cold. Add more salt if it is to be served cold.
6 to 8 servings