Woodstock Inn Acorn Squash And Apple Bisque

• 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)

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

acorn, apples, potato, onion, celery, carrot, garlic, butter, walnuts, brown sugar, maple syrup, nutmeg, salt, black pepper, bay leaf, chicken broth, apple cider, whipped cream, ground cinnamon

Taken from www.food.com/recipe/woodstock-inn-acorn-squash-and-apple-bisque-393222 (may not work)