Woodstock Inn Acorn Squash and Apple Bisque

Ingredients

• 2 lbs acorn squash, peeled and cut into 2-inch pieces
• 2 apples, peeled and cored (use a good flavored apple such as Macintosh, Jonathan, Granny Smith or Cortland)
• 1 medium potato, peeled and cut into 2-inch pieces
• 1 medium onion, peeled and chopped
• 1 celery rib, cut into 1-inch pieces
• 1 carrot, peeled and cut into 1-inch pieces
• 1 garlic clove, peeled and finely minced
• 1/2 cup butter
• 1 teaspoon walnuts, broken
• 2 teaspoons brown sugar
• 1 teaspoon maple syrup
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 quart chicken broth or chicken stock
• 1 cup apple cider
• whipped cream, unsweetened (optional)
• ground cinnamon (optional)

Directions

1. 1

   Process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced.

2. 2

   Melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently.

3. 3

   While vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes.

4. 4

   Add all remaining ingredients and bring just to the boil.

5. 5

   Reduce heat; simmer until everything is tender.

6. 6

   Serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.