(I brought this soup to last year's fall festival, w/copies of the recipe, so some of you may already have this)

Butternut Bisque
Serves 6

1 tbsp. olive oil
1 cup finely chopped onion
1 3/4 - 2 lb. butternut squash, peeled seeded & cut into 1" chunks
2 med. pears, peeled, cored & cut into 1" chunks
1 med. tart apple (peel, core, etc.)
4 tsp. lemon juice, divided
1 tbsp. grated fresh ginger
1 tsp. ground cumin
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1 14.5 oz. can chicken broth
1 cup apple juice
1 cup water
1/4 tsp. salt, 1/8 tsp. pepper

In a medium pan, saute onion in oil over medium-low heat, 10 min. Add all ingredients except 2 tsp. of the lemon juice, and the pepper. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Let cool slightly. With a slotted spoon, transfer cooked solids to a blender or food processor. Puree until very smooth. Stir back into remaining broth. Stir in remaining lemon juice and the pepper. Heat through.