Apple and Butternut Squash Bisque with Apple Cider Reduction and Candied Pecans

Soups, stews
1 butternut squash, peeled and chopped
4 Granny Smith apples, peeled and chopped
2 carrots, chopped
1 onion, chopped
1 tablespoon cinnamon
2 cloves
1 tablespoon salt
1 tablespoon pepper
1/4 cup fresh thyme
1/2 gallon milk
2 cups brown sugar
1/2 gallon of apple cider
1/4 cup pecans
1/2 cup brown sugar
1 teaspoon cinnamon
Dash cayenne pepper
Peel the butternut squash and cut into 3-inch cubes. Peel and core the Granny Smith apples and slice into quarters. Peel carrots and cut into 2-inch cubes. Peel and chop onion into 2-inch pieces. Toss all into a large roasting pan. Add cinnamon, cloves, salt, pepper and fresh thyme. Cover with foil and roast for 1 hour at 350 degrees (or until squash is tender). Add milk and brown sugar to a saucepan and heat to 140 degrees. Combine all ingredients in a 4-quart pan and mix with a hand-held emulsion blender until smooth. Pour through a chinois, or a conical sieve, 2 or 3 times. To make the reduction, add 1/2 gallon of apple cider to a saucepan. Cook on low heat until reduced by half. To make candied pecans, add all ingredients to bowl and mix well. Spread on a sheet pan and bake for 10 minutes. Cool and break into small pieces. To serve, add soup to bowl and drizzle or swirl cider reduction on top of soup and sprinkle candied pecans on top.