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The Red Apple Inn
Glen, New Hampshire
Maple Butternut Bisque
Melt the butter and saute the onions until soft and translucent. Do not brown. Sprinkle flour over the onions and cook for 2 to 3 more minutes. Slowly add the milk and cook, stirring constantly. Add the chicken stock and squash. Mix well and bring to a boil. Lower the heat and simmer for 10 minutes, stirring often. Season with cayenne pepper and salt.
Add the cream and maple syrup. Blend well. Let simmer for a few minutes longer. Adjust taste if needed by adding more salt, cayenne, or syrup. Garnish with toasted nuts. Enjoy!
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