[Ellen]

Butternut Bisque
You can find recipes online; I've seen some I'd like to try that call for apples.

The below recipe was passed on from a friend, who got it from Squash, A Country Garden Cookbook, by Regina Schrambling. It's super rich and super

Creamy Butternut Bisque

Handful of pecans for garnish
4 tbsp unsalted butter
2 med. Leeks, white parts only, coarsely chopped
1 cup coarsely chopped celery stalks and leaves
2 medium carrots, coarsely chopped
1 inch piece fresh ginger, peeled and roughly chopped
1 fresh jalapeno chili, seeded and roughly chopped
1 medium butternut squash, peeled, seeded and cut into rough cubes
4 cups chicken stock
½ cup light cream or half and half
Salt and ground white pepper

Preheat the oven to 375 degrees F.
Spread the pecans on a baking sheet and toast in the oven for 5 minutes. Let cool slightly, then chop finely. Set aside.
In a soup pot over medium heat, melt the butter. Add the leeks, celery, carrots, ginger and jalapeno and sauté approximately 15 minutes or until wilted. Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are very soft.
Let cool slightly, then working in batches, puree in a blender until smooth. Return the puree to the pot and stir in the cream. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into individual bowls, sprinkle with pecans and serve. Serves 6 to 8