Woodstock Inn Acorn Squash And Apple Bisque

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs acorn squash, peeled and cut into 2-inch pieces
• 2 apples, peeled and cored (use a good flavored apple such as macintosh, jonathan, granny smith or cortland)
• 1 medium potato, peeled and cut into 2-inch pieces
• 1 medium onion, peeled and chopped
• 1 celery rib, cut into 1-inch pieces
• 1 carrot, peeled and cut into 1-inch pieces
• 1 garlic clove, peeled and finely minced
• 1/2 cup butter
• 1 teaspoon walnuts, broken
• 2 teaspoons brown sugar
• 1 teaspoon maple syrup
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 quart chicken broth or 1 quart chicken stock
• 1 cup apple cider
• whipped cream, unsweetened (optional)
• ground cinnamon (optional)

Recipe

• 1 process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced.
• 2 melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently.
• 3 while vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes.
• 4 add all remaining ingredients and bring just to the boil.
• 5 reduce heat; simmer until everything is tender.
• 6 serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.