Butternut-Apple Soup With Maple Cream

• 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
• 2 cups chopped leeks (white and pale green parts only)
• 2 carrots, peeled and chopped
• 2 ribs celery, peeled and chopped
• 3 Granny Smith apples, peeled, cored, chopped
• 5 tablespoons butter
• 2 teaspoons dried thyme
• 1/2 teaspoon dried sage
• 5 cups homemade chicken stock or canned low-salt chicken broth
• 1 cup apple cider
• 1/2 cup heavy cream (optional)
• 2/3 cup sour cream
• 1/4 cup maple syrup
• snipped fresh chives

1. Melt the butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; saute until slightly softened, about 15 minutes. Mix in apples, thyme, sage, stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Let cool for about 15 minutes before proceeding.
2. Working in batches, puree soup in blender, then pass through a fine meshed sieve into a clean pan, to remove any lumps.
3. Place sour cream in small bowl and whisk in maple syrup, reserve. (Soup and maple cream can be made 1 day ahead, cover separately and refrigerate).
4. Bring soup back to simmer. Mix in whipping cream (if using). Ladle soup into bowls. Drizzle with maple cream. Top with chives.

butternut squash, leeks, carrots, celery, apples, butter, thyme, sage, chicken, apple cider, heavy cream, sour cream, maple syrup, fresh chives

Taken from food52.com/recipes/7333-butternut-apple-soup-with-maple-cream (may not work)