Thanks to Gluten Free Foodie Heaven for providing this recipe
Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque that can be made ahead to serve at Thanksgiving as well!

¼ cup butter or olive oil
2 ½ to 3 pound (or less) raw butternut squash*
1 medium onion, chopped
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, chopped
48 ounces (slightly more or less) low sodium chicken broth
2-3 large apples, peeled, cored and chopped
1-2 cups apple cider or apple juice (I used our home made apple wine)
1 chipotle pepper in sauce**
½ cup low fat sour cream or yogurt, plus extra for garnish
3 ounces smoked Gouda, grated
Center cut bacon, fried and chopped
Chives, chopped
Dried cranberries
Melt butter in 6 quart Dutch oven. Add squash, onion, carrot, celery, and garlic. Cook, stirring until vegetables are tender; about ten minutes. Add broth, apples, cider or apple juice, and chipotles. Reduce heat, cover and simmer for 20 minutes or until all are tender. Remove from heat and allow to cool slightly.
When cooled, puree in pot using an immersion blender wand. (Or puree in batches in the blender.) Blend in the sour cream or yogurt, reserving a little extra for optional garnish. Heat through. Remove from heat.
Top with shredded Gouda, dollop of sour cream, bacon, chives, and dried cranberries if desired.
Notes: *Cut the raw squash in half and scoop out seeds with a spoon. Place, flesh down, in microwavable dish with small amount of water. Cover and microwave about 8 minutes or until tender. Scoop squash out and use in the bisque. (Costco carries the squash chopped and ready to go). **Buy these peppers in a small can and make certain it is gluten free; check the ingredients for wheat.

Makes: Eight to ten servings.