Butternut Squash and Apple Bisque with Crème Fraîche

Serves 4
2 tbsp. butter
1/2 cup finely minced onion
1 ½ lbs. butternut squash, peeled, cut into 1" cubes (about 4 cups)
2 cups apple juice
3/4 tsp. ground cinnamon
1 cup half-and-half
1/2 apple, cored, peeled and very thinly sliced
2 tsp. salt
1/4 tsp. white pepper
7 oz. carton crème fraîche

In a large saucepan over medium heat, melt butter. Stir in onion; sauté until slightly softened (about 2 min.). Add squash, apple juice and cinnamon. Bring to a boil over medium-high heat, covered; reduce heat and simmer until squash is fork-tender (20-25 min.). Cool in pan 15 min. Place squash mixture in a food processor or blender and process until smooth. Return puréed squash to saucepan; stir in half-and-half, apple slices, salt and pepper. Warm over medium heat, stirring occasionally, until heated through (about 10 min.). Ladle soup into cups; top with a small dollop of crème fraîche.