COOKBOOK
AUTUMN BISQUE (Squash-Apple Soup)

A great hearty way to combine two fall favorites into a single masterpiece

1 large onion, chopped
2 tablespoons butter
1 butternut squash (1½-2 pounds), peeled, seeded and diced
1 apple -- peeled, cored and diced
3 ½ cups chicken or vegetable stock
½ cup apple cider
½ teaspoon salt
? teaspoon pepper
½ cup heavy cream or half and half
¼ teaspoon cinnamon
dash nutmeg

In a medium saucepan sauté onion in butter until translucent. Add squash, apple, stock, cider, salt and pepper. Simmer until squash is very tender, about 20 minutes. Puree in food process or blender and return to saucepan. Season lightly with nutmeg and cinnamon and add the cream. Taste and adjust seasonings.