From Recipes from America’s Small Farms
4 TBSP unsalted butter
2 cups onions, diced
4 tsp curry powder
2 medium butternut squash
3 cups vegetable or chicken stock
1 cup apple cider
Salt and freshly milled black pepper
Melt the butter in a large kettle and sauté the onions and curry powder over very low heat for about 25 minutes.
Meanwhile, peel the squash and apples and cut them into chunks. Add the squash, apples, and stock to the kettle and simmer for 25 minutes. Mash the solids with a potato masher or transfer contents to a blender and puree (depending on how much texture you like).
Return the pureed bisque to the kettle; add the cider and season to taste with salt and pepper.
*note: If you find the squash too hard to cut, bake it in a 400F oven for about 20 minutes before peeling a cubing it.