Cheddar Apple Squash Bisque

Ingredients:

• • 6 slices applewood smoked bacon, diced
  • 1 medium onion, thinly sliced
  • 2 medium apples, thinly sliced
  • 2 cups peeled and chopped squash, such as Kabocha, Pumpkin, or Butternut
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour, or sorghum / amaranth flour for gluten free
  • 1/3 cup fresh apple cider or apple brandy
  • 4 cups chicken or vegetable broth
  • 1 cup cream
  • 2 cups grated very sharp cheddar (or aged gouda), plus more for garnish
  • Salt & pepper to taste
  • 1-2 tablespoons lemon juice
  • 2-4 tablespoons fresh chives or parsley, minced for garnish

Instructions:

1. Slowly render the bacon in a large pot over medium-low heat until it begins to crisp. Remove and set aside. Then add the onion, apples, and squash to the remaining fat. Season with salt and pepper and cook until the onion is soft, about 8 minutes.
2. Stir in the flour until you do not see any raw bits of flour left.
3. Add the cider/brandy and cook, stirring, until thickened. Add the broth, cover, and bring to a simmer; cook, stirring, until everything is soft, 8 to 10 minutes.
4. Add the cheese and cream to the soup and stir over medium-low heat until the cheese is melted. Puree in a blender (in batches to assure pressure from the steam has somewhere to go. Do not overfill the blender!) Alternatively, use a hand blender to puree the soup right in the pot until it is smooth. Season with more salt and pepper plus lemon juice. Garnish with bacon and fresh chives or parsley.