Butternut squash is simply terrific in soups. In this recipe, apples and apple cider partner with buttery squash to create a smooth, creamy bisque. The base of the soup can be made a day ahead of serving or frozen. To keep it simple, a sprinkling of fresh tarragon finishes the bisque nicely. If you have more time, chopped hazelnuts, tiny toasted croutons, or fried sage leaves would work well as garnishes.