Winter Squash Bisque

4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche

Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.

Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.

From Hay Day Country Market Cookbook by Kim Rizk