Butternut Squash Soup With Cider Cream

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 5 tablespoons butter
• 2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
• 2 cups chopped leeks ( and pale green parts only)
• 1/2 cup chopped peeled carrot
• 2 small granny smith apples, peeled, cored, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon crumbld dried sage
• 5 cups chicken stock
• 1 1/2 cups apple cider
• 2/3 cup sour cream
• 1/2 cup whipping cream
• chopped fresh chives

Recipe

• 1 melt butter in heavy, large saucepan over medium high heat. add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
• 2 mix in apples, thyme and sage.
• 3 add chicken stock and 1 cup cider and bring to a boil. reduce heat to medium-low. cover and simmer until apples are tender, stirring occasionally, about 30 minutes. cool slightly.
• 4 working batches, puree soup in blender.
• 5 return soup to pan. boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. cool.
• 6 place sour cream in small bowl and wisk in reducd cider.
• 7 (soup and cider cream can be made made 1 day ahad. cover separately and refrigerate.).
• 8 bring soup to a simmer and serve with a dollop of cider cream.