Butternut Squash Bisque

Directions

1. Peel the butternut squash and remove the seeds. Cut the squash into 1” cubes and place in a stock pot.
   

2. Dice the onion and place in the stock pot along with the butter.
   

3. Sauté the squash and onion over medium/low heat until the squash is starting to tenderize.
   

4. To make the sachet, take a 4” square piece of cheesecloth and place the peppercorns, sage and rosemary in the center. Bring the corners up to meet and tie with butcher’s twine to secure. Place in the stockpot with the vegetables.
   

5. Add Stock and bring to a simmer. Simmer the soup until the squash is very tender, like potatoes for mashing.(about 20-30 minutes)
   

6. Remove the sachet and use an immersion blender to puree the soup until very smooth.
   

7. Return to medium/low heat and add the cream, apple pie seasoning, brown sugar and salt to taste if needed.
   

8. Serve with a drizzle of heavy cream, croutons and chopped parsley.