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Butternut Squash and Apple Bisque

6 servings

• 3 tablespoons butter
• 5 cups butternut squash (1/2-inch cubes, peeled and seeded)
• 1 1/4 cups chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 small Granny Smith apple, peeled, cored and chopped (about 11/4 cups)
• 1/2 teaspoon allspice
• 3 1/2 cups vegetable broth or low-salt chicken broth
• 1 cup apple cider
• 1 cup whipping cream (divided use)
• Salt and freshly ground black pepper
• Chopped fresh parsley

In a large pot over medium-high heat, melt butter.
Add squash, onion, carrot and celery, and sauté until softened, about 10 minutes.
Add the apple, allspice, broth and cider.
Bring to a boil, then reduce heat to medium-low.
Cover and simmer until vegetables are tender, about 30 minutes.

In a blender, puree the soup, in batches if necessary.
Return soup to the pot.
Add 1/2 cup cream and bring to a simmer.
Thin soup with additional broth, if desired.
Season with salt and pepper.

Ladle soup into bowls, then drizzle with cream.
Garnish with parsley.

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