RECIPE -- Butternut Squash Bisque

In a heavy pot, add a bit of olive or canola oil and a Tab. butter.  Lightly saute:
2-3 carrots, diced
1 onion, diced
2 ribs celery, diced
1 apple, diced (peeled or not)
1 butternut squash, peeled and cubed (or use frozen, thawed, cooked squash)

Season mixture with:
salt, pepper,  to taste
granulated garlic
ground coriander (optional, but preferred)

Add 1/2 c. apple juice, optional (preferred)

Add 3 c. chicken or vegetable stock (or 3 c. water with a dollop of chicken or vegetable base).  Bring mixture to a boil, cover, reduce heat and simmer 30-45 minutes, until vegetables and apple are quite tender.  Reserving liquid, puree vegetable mixture in blender or use submersible blender.  Return puree to pot containing reserved liquid.

Add 1/2-3/4c. goats' milk or half & half --or enough to give the consistency of a thick soup.  Stir mixture together and heat, but do not allow to boil. 

Bisque may be served hot or lukewarm. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of nutmeg, optional.

Enjoy!

p.s. This bisque also freezes well.