Butternut-Cider Bisque

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 tablespoon	7.5ml	Onion - diced (large)
1/2 tablespoon	7.5ml	Carrot - diced (large)
1		Celery stalk - diced
1 lb	454g / 16oz	Butternut squash - peeled, seeded,
		And diced
4 sections		Fresh thyme - rinsed
5 cups	1185ml	Chicken stock or canned chicken broth
2 cups	474ml	Apple cider
2 cups	474ml	Heavy cream, apple cider, or chicken stock - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat.

Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9588) - from the TV FOOD - NETWORK

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