Butternut Squash Bisque

Serves 4

2 TB butter
1     medium onion, peeled and diced
2lb. butternut squash, peeled, seeded and cut into 1 inch cubes
1      Granny Smith or Golden Delicious, peeled seeded, cored and cut in to 1/4" pieces
1     qt. chicken stock or water     
1      bay leaf
1     sprig thyme
1      TB honey
1     cup heavy cream, optional
1/4  cup grated cheddar cheese
1      cup smoked chicken, diced into 1/4 " pieces
Salt to taste
Freshly ground pepper to taste

Melt butter in a large saucepan on medium heat. Add onions and sauté until translucent. Add the squash and apple and sauté a few more minutes. Increase heat to high and add chicken stock or water and the bay leaf, thyme and honey. Salt lightly and bring to a boil, then reduce heat and simmer until squash is very soft. About 15 minutes. 

Remove bay leaf and thyme. In batches, puree the soup in the blender.

Return soup to saucepan. Add pepper, cream (if desired), cheese and smoked chicken. Stir over low heat until the cheese is melted and the soup is warm.

Pairs with Ferrari-Carano Tre Terre Chardonnay.