Woodstock Inn Acorn Squash and Apple Bisque

Molly53's Note:

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. This silky soup combines wonderful flavors to evoke the beauty of autumn in New England.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 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
• ½ cup butter
• 1 teaspoon walnuts , broken
• 2 teaspoons brown sugar
• 1 teaspoon maple syrup
• 1⁄8; teaspoon nutmeg
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 quart chicken broth or 1 quart chicken stock
• 1 cup apple cider
• whipped cream , unsweetened (optional)
• ground cinnamon (optional)

Directions:

1. Process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced.
2. Melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently.
3. While vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes.
4. Add all remaining ingredients and bring just to the boil.
5. Reduce heat; simmer until everything is tender.
6. Serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.