Butternut Squash Soup

• Ingredients
• 5 tablespoons butter
• 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
• 2 cups chopped leeks (white and pale green parts only)
• 1/2 cup chopped peeled carrot
• 1/2 cup chopped celery
• 2 small Granny Smith apples, peeled, cored, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon crumbled dried sage leaves
• 5 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups apple cider
• 2/3 cup sour cream
• 1/2 cup whipping cream
• Chopped fresh chives

1. Preparation
2. Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot
3. and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme and
4. sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover
5. and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
6. Working in batches, puree soup in blender. Return soup to pan. Boil remaining 1/2 cup
7. cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour
8. cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day
9. ahead. Cover separately and refrigerate.)
10. Bring soup to simmer. Mix

ingredients, butter, butternut squash, leeks, peeled carrot, celery, apples, thyme, sage, chicken stock, apple cider, sour cream, whipping cream, fresh chives

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50170814 (may not work)