Winter Squash and Cider Bisque

Yiel d: 11⁄2 gallons
1⁄2 lb. butter
2 bunches leeks (white only), sliced
2 large onions, chopped
4 lbs. peeled and cut up butternut,
acorn, blue hubbard or other
winter squash
1 lb. peeled potato, diced
1 qt. chicken stock
1 qt. fresh sweet apple cider
salt, pepper, cinnamon, hot sauce to taste
1 pt. heavy cream

  1. In a large soup pot, melt the butter and cook the onions and leek until softened. Add the squash and potatoes and cover with e

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