Butternut Squash Bisque

I had a butternut squash in the pantry that needed to be used and had this recipe from Better Homes and Gardens. I made it vegan and wish I had posted it before Christmas so people could have given it a try. It would be delicious as a first course followed by your main dish and then dessert. This is so flavorful and is worth every moment of making it.
TIP - to make peeling your squash easier: 1) poke it 6-8 times with a paring knife, 2) place on paper towel, 3) microwave for 1 minute, flip and microwave for 1 more minute.

• 1 2 1/2 - 3 pound butternut squash 
• 1/4 cup vegan margarine
• 1 medium onion, chopped
• 2 medium carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 3 cloves garlic, minced
• 2 large Gala apples, peeled, cored and chopped
• 48 ounces vegetable broth
• 1 cup apple cider
• 2 canned chipotle peppers in adobo sauce, coarsely chopped
• 1/2 cup Toffuti sour cream

Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash, onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender.

Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender.

Remove from heat; cool slightly. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.)

Blend in sour cream.

Makes 8 servings.