A warm and sweet soup: Butternut Squash and Apple Bisque

Sometimes an emergency substitution causes a happy accident in a recipe.
   The first time my husband and I made Butternut Squash and Apple Bisque (click for the recipe) from Bon Appetit magazine, we couldn’t seem to find the called-for apple cider anywhere.
   We substituted apple juice instead, and were very pleased with the results: A soup that pleases the tongue and tummy with warmth from allspice and sweetness from the apple juice.
   The next time we made the soup, we found apple cider and used it. To our surprise, the recipe didn’t work nearly as well.
   I’m officially recommending, then, that if you make this soup, substitute one cup of good-quality apple juice for the one cup of apple cider.
   I couldn’t find the Butternut Squash and Apple Bisque recipe on epicurious.com or bonappetit.com, but managed to locate it on a website called MyBargainBuddy. This is the recipe I linked to above.
   The bisque is quite easy to make.
   Peeled, seeded and cubed butternut squash, onion, carrots and celery are sautéd until softened. One chopped Granny Smith apple, allspice, vegetable or chicken broth and the apple juice are added and the mixture is boiled, then simmered for about 30 minutes.
   In a blender, the soup is puréed and returned to the pot. (We use a handheld blender instead so we don’t need to move the soup around).
   Whipping cream is added to the soup and it’s heated to warm again before serving.

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