Butternut Squash Bisque Recipe
4 small butternut squash
1 quart heavy cream
1 cup milk
2 ½ - 3 quarts vegetable stock
10 ounces apple juice or cider
2/3 cup brown sugar
½ tsp. cinnamon
Pinch of Ginger and Nutmeg
Salt and Pepper to Taste
Cut and seed butternut squash.
Rub inside lightly with olive oil season with
salt and pepper and roast skin side up in 300degree oven till fork tender.
Scoop squash from skin into stock pot and add other ingredients.
Bring to a boil then reduce heat and simmer for 30 minutes stirring occasionally.
Remove from heat and puree in vita mix (blender).
Serve immediately or return to stock pot and keep hot till serving.