In a large stockpot, cover the cubed squash with water and boil until soft. Add remaining ingredients except heavy cream and bring to a boil. Simmer uncovered for one hour. Remove from heat and puree in a food processor. Return the pureed bisque to the stockpot, add heavy cream, and warm on low simmer.
This recipe is from the Old Yarmouth Inn at 223 Route 6A in Yarmouth Port and also appeared in 2015 November/December issue of Cape Cod LIFE.