Red Lion Squash Bisque

From The Red Lion Inn, Stockbridge, MA

    Sautee in olive oil for ~5 minutes
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 stalk celery, sliced

    Add, sautee for 2 minutes more
  • 1 pound butternut squash, peeled and seeded
  • 4 sprigs fresh thyme

    Add, cook until squash is soft, ~30 minutes
  • 5 cups chicken broth
  • 2 cups apple cider

    Blend or puree until smooth. Add
  • heavy cream to taste (or further broth or cider)
  • salt and pepper to taste more from Wendy's kitchen