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Butternut & Cider Bisque with Sage

2 butternut squash, peeled, seeded, diced
1 yellow onion or leek, diced
2 c. local cider
2 quarts chicken stock
1 bunch fresh sage, cleaned sliced
1 c. heavy cream
salt and pepper to taste
2 Tbsp. olive oil

Sweat onions in olive oil, add the squash, cider, stock and simmer for 30 minutes. With a hand blender, blend till smooth. Add the heavy cream and season with salt and pepper to taste. Ladle into a cup and garnish with sliced sage leaves