Butternut Squash Bisque



  1. Peel, seed, and cube butternut squash.
  2. In a Dutch oven melt butter over medium-high heat.
  3. Add squash (if using), carrot, onion, celery, and garlic and cook 10 minutes, stirring frequently.
  4. Add frozen squash (if using), apples, broth, cider, and chile peppers and simmer, covered, 25 minutes.
  5. Transfer soup, half at a time, to a food processor or blender.
  6. Cover and process or blend.
  7. Return pureed soup to Dutch oven.
  8. Stir in sour cream.
  9. Gently reheat over low heat, stirring occasionally and making sure soup does not boil.
  10. Remove from heat.
  11. Add shredded cheese, stirring until melted.
  12. Top with bacon and/or shaved cheese.