Butternut Squash Bisque

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, shallot and garlic; cook, stirring often, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until tender, about 7 minutes.

Increase heat to medium-high; add wine. Cook, stirring occasionally, until the mixture is reduced by half, about 2 minutes. Add squash, apple, carrots and rice; stir to combine. Add broth and increase heat to high; bring to a boil. Reduce heat to medium; cover and simmer until the vegetables, apple and rice are tender, about 25 minutes.

Puree the soup with an immersion blender or in batches in a regular blender until velvety and smooth. (Use caution when pureeing hot liquids.)

Transfer to a large heatproof bowl and stir in lemon juice and salt. Ladle evenly into 8 bowls; drizzle each serving with 1 teaspoon oil and garnish with pepper. (Alternatively, let cool completely, about 30 minutes, and refrigerate in an airtight container for up to 5 days. Garnish with oil and pepper just before serving.)