Winter Veggie Bisque

1 large onion, peeled and halved
1 Granny Smith apple, peeled and cored
3 carrots, trimmed and peeled
2 tablespoons unsalted butter
2 packages (12 oz. each) frozen cooked winter squash, thawed
3 cups vegetable broth
2 tablespoons sugar
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
1/2 cup heavy cream

Shred onion, apple and carrots either with a box grater or with shredding blade in food processor. Heat butter in large pot over medium heat. Add shredded onion, apple, and carrot. Cook 7 minutes, until softened.

Stir in squash, broth, sugar, ginger, salt, cinnamon, and cayenne. Bring to a boil over high heat. Reduce heat to medium-low and simmer 5 minutes.

Transfer mixture to food processor fitted with chopping blade or to blender. Puree until smooth (do this in batches, if necessary). Return to pot and stir in heavy cream. Gently heat through.

Serves 6.

Family Circle magazine, Feb. 2011, p. 182.