A Thanksgiving Tradition

Yep, its that time of year again. The season for chasing rainbows, searching for a pot of gold, four leaf clover, and the Fountain of Youth. All on the same day. I'm talking about trying to replicate a squash soup. To no avail. Is it asking the Thanksgiving spirit too much to just let the recipe just fall from the sky, like manna? Will it make that much difference in Thanksgiving karma? Huh, huh? Just think how much more grateful I would be. Think how much more grateful my family would be. Here is this year's attempt. Knowing me I've already made it before. Oh and I am using fermented apple cider.

Roasted Butternut Squash Bisque
Adapted from Southern Living
NOVEMBER 2003 

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.