Roasted Butternut Squash and Apple Bisque

Shopping List

• 8 oz. of diced yellow onion
• 6 oz. of diced carrots
• 6 oz. of diced celery
• 1 lb. of butternut squash
• 2 qts. of apple cider
• 1 pint of heavy cream
• 4 oz. of butter
• 1 oz. fresh oregano (minced)

Instructions

• Cut butternut squash in half lengthwise.
• Drizzle olive oil, salt, and pepper.
• Place in a 350 degrees F oven for 45 minutes or until tender.
• Scoop out flesh and set aside.
• In a stock pot saute onions, carrots, and celery.
• Deglaze pan with apple cider and bring to a rolling boil.
• Add butternut squash.
• With an emersion wand or blender, blend all ingredients together and return to pot on medium-low heat.
• Add heavy cream and let thicken.
• Finish the soup with butter and oregano.