Butternut Squash Bisque With Cooked Apples
3 pounds butternut squash, peeled, seeded and large diced
1 Spanish onion, diced
3 leeks, washed and sliced
1 quart apple cider
3 red delicious apples, peeled and diced
1 quart vegetable or chicken stock
1/2 pound butter
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Salt and pepper
4 bacon slices, cooked and crumbled
Preheat oven to 375°F.
Melt 1/2 of the butter into sauce pan, then in large bowl toss butternut squash, melted butter, allspice, nutmeg and cinnamon together. Spread mixture on roasting pan and cook in the oven for approximately 35 minutes, until tender.
In heavy bottom (non-reactive) sauce pot melt remaining butter, and saute onions and leeks until tender. Add diced apples and cook for additional 3 minutes. Add the roasted squash, apple cider and stock to the pot, bring to a boil and season with salt and pepper.
Puree bisque with an immersion blender or in a traditional blender and serve hot. Garnish with julienne apples and/or crisp bacon.