Butternut Squash Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 5 tablespoons butter
• 2 1/2 lbs squash (peeled, seeded & cut in .5-inch pieces)
• 2 cups chopped leeks
• 1 1/4 cups chopped peeled carrots
• 1/2 cup chopped celery
• 2 small granny smith apples
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon dried sage
• 5 cups chicken stock or 5 cups vegetable stock
• 1 1/2 cups apple cider
• 1/2 cup whipping cream

Recipe

• 1 melt butter in saucepan.
• 2 add squash, leeks, carrot, and celery.
• 3 sauté about 15 minutes.
• 4 mix in apples, thyme, and sage.
• 5 add stock and 1 cup cider; boil.
• 6 reduce heat to med-low.
• 7 cover and simmer about 30 minutes.
• 8 cool slightly.
• 9 puree soup in blender.
• 10 return to pan.
• 11 bring soup to simmer.
• 12 mix in whipping cream.
• 13 add 1/2 cup cider if needed.