Butternut Squash Bisque
2 TB butter
Melt butter in a large saucepan on medium heat. Add onions and sauté until translucent. Add the squash and apple and sauté a few more minutes. Increase heat to high and add chicken stock or water and the bay leaf, thyme and honey. Salt lightly and bring to a boil, then reduce heat and simmer until squash is very soft. About 15 minutes.
Remove bay leaf and thyme. In batches, puree the soup in the blender.
Return soup to saucepan. Add pepper, cream (if desired), cheese and smoked chicken. Stir over low heat until the cheese is melted and the soup is warm.
Pairs with Ferrari-Carano Tre Terre Chardonnay.