Winter Squash Bisque

4 tablespoons (1/2 stick) unsalted butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
2 large garlic, minced
11/2 lb butternut squash, 1/2 inch diced
4 cups chicken stock
11/2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 tablespoons apple cider (or brandy)
salt & pepper

Instructions:
1. Melt butter. Add onion, carrots, celery & garlic, saute, 10 minutes. Stir in squash & stock, boil. Reduce heat, partially cover, simmer until squash is very tender, 15-20min.
2. Puree with blender. Return to pot, stir in thyme, allspice, cider. Bring to gentle simmer. Add salt & pepper.