Roasted Butternut Squash Bisque
Adapted from Southern Living
1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.