Suga's Butternut Squash Bisque

I absolutely love the butternut squash soup at our favorite restaurant.  I can't get enough of it as it's on their seasonal menu making for a small window of opportunity.  I decided to try and duplicate it on my own.  It's not exact, but pretty darn close if I may say so myself.  This bisque has a delicate sweetness to it; not savory like the Curried Butternut Squash soup I posted last year.

Ingredients:

2 medium butternut squash, peeled, pulp removed and cut into 1" chunks
2 small carrots, peeled and cut into 1" chunks
1 large sweet potato, peeled and cut into 1" chunks
2 small apples, cored, peeled and quartered
1 small sweet onion, skin removed and quartered
1 rib of celery, strings removed and cut into 4 pieces
2 cups vegetable broth
2 cups apple cider
1 tsp. Kosher salt
2/3 cup of pure maple syrup
1/3 c packed brown sugar
3 T unsalted butter
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 - 1 1/2 cups heavy cream (more or less depending on desired consistency)
Greek yogurt or sour cream
Ground cinnamon

In a dutch oven add the first 9 ingredients.  Cook until all vegetables are fork tender.  In small batches place in a blender or food processor and process until smooth.  Add back to the pot.  You can also use an immersion blender for this step.

Once you have processed all the vegetables and have a smooth base, add maple syrup, brown sugar, butter and spices.  Simmer on stove on low heat for 15 minutes, stirring occasionally and making sure not to burn it.  You may want to put a mesh pot guard over the top as the bisque is thick and tends to splatter.  Splatters are very hot!!  Do not use the lid to the dutch oven as it will heat up the soup too much.  Stir in heavy cream until blended.

To serve, ladle into soup bowls and top with a dollop of yogurt or sour cream and sprinkle with ground cinnamon.  You can also use candied pecans or pepitas if you have on hand.