Source: From Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco.

Serves 4

INGREDIENTS
3 tablespoons butter
½ pound pumpkin; peeled, seeded and cut into two inch cubes
½ pound acorn squash; peeled, seeded and cut into two inch cubes
1 pound Granny Smith apples; peeled, cored, and roughly chopped
1 large onion, roughly chopped
2 navel oranges, juiced
4 cups chicken stock
½ cup Riesling wine
1 teaspoon fresh tarragon
1 cup heavy cream
4 tablespoon maple-cinnamon crème fraîche
salt and pepper to taste
snipped chives for garnish

PREPARATION

1. Place butter in large, deep sauce pan on medium heat.Add pumpkin, squash, apples and onion to the pan; sauté for 5-10 minutes.
2. Add chicken stock, orange juice, wine, tarragon. Turn heat to medium high, and simmer for 30 minutes, cool and puree.
3. Slowly warm the bisque with the cream.
4. Once warmed, strain the bisque through cheesecloth or a fine mesh strainer. Season with salt and pepper to taste. Garnish with chives and crème fraîche and serve.