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