Butternut Squash and Apple Bisque 2 tablespoons bacon fat or butter 4 tablespoons butter 1 cup finely chopped yellow onions 1 tablespoon Turmeric salt and freshly ground white pepper 6 cups chopped butternut, skinned and seeded 4 Granny Smith apples, peeled, seeded, corded and chopped 2 cups apple cider or apple juice 2 cups water or chicken stock 1 cup heavy cream 2 ounces crumbled Bonnie Blue Feta Cheese or any other Feta Cheese 2 tablespoons chiffonade of Fresh Basil or any Fresh Herb of your choice In a stock pot, over medium heat, melt the butter.  Add the onions and  Turmeric.  Season with salt and pepper.  Saute until wilted, about 2  minutes.  Stir in the butternut and apples.  Season with salt and  pepper. Saute until slightly soft about, 5 to 6 minutes.  Add  the cider and water.  Bring to a boil, reduce to a simmer and cook until  the butternut is soft, about 45 minutes.  Remove from the heat and puree  until smooth.  Add back to the pot and stir in the cream. Reseason if  needed.  Ladle into the serving bowls.  Garnish with the cheese and  basil Yields:  about 8 servings Recipe courtesy of Felicia Suzanne Willett, 2009