Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. If cream doesn't figure in your diet, the soup will still taste great without it. To keep it simple, a sprinkling of fresh tarragon finishes the bisque nicely. If you have more time, chopped hazelnuts, tiny toasted croutons, or fried sage leaves would work well as garnishes.
1/4 cup unsalted butter
1 cup diced yellow onion
1 carrot, peeled and finely chopped
5 cups peeled and cubed (1/2 inch) butternut squash
2 small tart apples, such as Granny Smith or Fuji,
peeled and diced (about 1-3/4 pounds)
1/2 teaspoon Chinese Five-Spice Powder
1/2 teaspoon dried thyme
About 4 cups chicken or vegetable stock
1 cup apple cider
Salt and freshly ground black pepper
1/2 cup heavy (whipping) cream
1-1/2 tablespoons chopped fresh tarragon
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and butternut, and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the apples, Five-Spice Powder, 3-1/3 cups of the stock, and the apple cider. Bring the soup to the start of a boil, then reduce the heat to maintain a simmer. Cover the pot and simmer until the vegetables are very soft, 20 to 30 minutes.
Purée the soup in a blender, food processor, or with an immersion blender until smooth. Pass the mixture through a fine mesh sieve set over a bowl, discarding any solids. The soup can be cooled, covered, and refrigerated (or frozen) at this point.
To serve, reheat the soup gently and add the heavy cream. If the bisque is too thick, thin it with some of the remaining stock. Divide among heated bowls and garnish each serving with a sprinkling of tarragon.
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