HOT SOUP: When the weather starts to get chilly, this soup will be a welcome start to any meal.

AUTUMN BISQUE:

½ cup each leeks, celery & onions, chopped                                                  

2 tbsp. olive oil           

                                            

2 large apples, peeled, cored and chopped                 

7-8 cups turkey stock, see recipe

4 cups peeled, diced butternut squash                        

2 tbsp. each butter & all purpose flour                                               

spice mix:

    ½ tsp. each dried thyme & sage

    ¼ tsp. each dried turmeric & rosemary

    pinch nutmeg                                                                      

    ½ tsp. salt & fresh-ground black pepper

1 cup cider                                                                  

½ cup 10% cream

1 cup grated Swiss cheese                                           

croutons to garnish

In a large soup kettle, heat oil over moderate heat and sauté vegetables and apples for a few minutes, or until softened. Add turkey stock; bring to a boil, then simmer mixture for 10 minutes. Add squash and continue cooking, adding more water if necessary to keep vegetables covered, until vegetables are tender.

In a small saucepan, melt butter over low heat; then stir in flour. Cook the roux, stirring continuously, for 3 minutes. Using a wire-whisk, whisk ½ cup of hot soup into the roux and whisk in well. Pour the roux and soup mixture back into the soup in the kettle, whisking constantly to blend in. Add in the spice mixture; then simmer the soup for 10 minutes more.

Add cider and cream and simmer until heated through. Taste and adjust seasoning if necessary. Remove pan from heat; then stir in grated cheese. Ladle soup into heated bowls and garnish with croutons to serve.