Creamy Buttercup Bisque

Just created this recipe tonight.  We grew Buttercup squash in our garden this year and the plants took over our entire 1000 square foot garden.  We now have lots of squash to eat for the winter.  Few people know how delicious Buttercup squash is.  It's sweeter than Butternut and a little dryer so I fill the seed cavities up with water or fill them with cut apple or pear when I cook them and it keeps them moist.  This bisque is outstanding!

Recipe:

3-4 lb Buttercup (or Butternut) Squash
½ C butter
1 large Granny Smith or other apple
1 medium sweet or yellow onion
1 medium clove garlic, pressed
10 fresh sage leaves
1½ tsp salt
½ tsp pepper
½ tsp freshly ground nutmeg or a little less dried
½ tsp marjoram or savory
2 tsp chicken bouillon
4 C water
1½ C heavy cream

Cut squash in half, scoop out seeds and fill cavities half way up with water. Cover each entire half with foil and bake until soft. Meanwhile, coarsely chop apple and onion, add garlic and saute in butter until softened. Scoop squash out of it's skin and put in pan with apple and onion and add all spices and water. Cover and cook until everything is very soft. With an immersion or stick blender, puree everything. You could also put in in your regular blender. Add cream and serve.