GREENVILLE — Butternut Squash Maple Bisque
2 Tbsp Unsalted Butter ¾ cup Onions diced
1 Tbsp Light Brown Sugar ¾ Cup Apple Juice or Cider
5-1/2 cups Butternut Squash, peeled, cleaned and diced
2-3/4 cup Chicken or Vegetable Broth
¼ cup Pure Maple Syrup 1 tsp Cinnamon, Ground Dry
1 tsp Allspice, Ground Dry ¼ cup Sour Cream
Melt butter over medium heat in a saucepan. Add onions and sauté until onions are translucent.
Add the brown sugar and stir until the onions are completely caramelized. You may want to turn your heat down slightly as to not burn the sugar.
Add the squash and mix well with the onions.
Add apple juice and stock and bring to a simmer.
Simmer until the squash is well cooked and soft.
Add all remaining ingredients and mix well.
Puree with a hand held mixer or blender until velvety smooth.
Garnish with a sprinkle of cinnamon.
Makes 6-8 servings.