Autumn Squash And Apple Bisque

• 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

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

autumn, firmfleshed apples, butter, yellow onions, chicken stock, whipping cream, sherry, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397625 (may not work)