Woodstock Inn Acorn Squash And Apple Bisque - cooking recipe

Ingredients

2 lbs acorn squash, peeled and cut into 2-inch pieces
2 apples, peeled and cored (use a good flavored apple such as Macintosh, Jonathan, Granny Smith or Cortland)
1 medium potato, peeled and cut into 2-inch pieces
1 medium onion, peeled and chopped
1 celery rib, cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 garlic clove, peeled and finely minced
1/2 cup butter
1 teaspoon walnuts, broken
2 teaspoons brown sugar
1 teaspoon maple syrup
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 quart chicken broth or 1 quart chicken stock
1 cup apple cider
whipped cream, unsweetened (optional)
ground cinnamon (optional)

Preparation

Process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced.
Melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently.
While vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes.
Add all remaining ingredients and bring just to the boil.
Reduce heat; simmer until everything is tender.
Serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.