Autumn Squash And Apple Bisque - cooking recipe

Ingredients

4 medium autumn squash (such as acorn, butternut or hubbard), peeled, seeded and diced
5 firm-fleshed apples (such as Granny Smith), cored, peeled and diced
8 Tbsp. butter
2 large yellow onions, peeled and chopped
2 qt. chicken stock
1 c. whipping cream
1/2 c. dry sherry
sea salt and cayenne pepper to taste

Preparation

Melt butter over medium heat in a heavy bottomed Dutch oven. Add onions; saute, stirring constantly, until onions are transparent.
Add chicken stock, reserved squash and apples and bring to a boil.
Cook until squash and apples are soft.
Cool mixture slightly.
Puree in a blender no more than 3/4 full.
Add whipping cream and sherry and season to taste with salt and cayenne pepper.
Heat through.
Pass sherry at table, if desired. Serves 12 as a first course.