Butternut Squash Soup

• 5 tablespoons butter
• 2 12 lbs squash (peeled, seeded & cut in .5-inch pieces)
• 2 cups chopped leeks
• 1 14 cups chopped peeled carrots
• 12 cup chopped celery
• 2 small granny smith apples
• 1 12 teaspoons dried thyme
• 12 teaspoon dried sage
• 5 cups chicken stock or 5 cups vegetable stock
• 1 12 cups apple cider
• 12 cup whipping cream

1. Melt butter in saucepan.
2. Add squash, leeks, carrot, and celery.
3. Saute 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.

butter, leeks, carrots, celery, granny smith apples, thyme, sage, chicken, apple cider, whipping cream

Taken from www.food.com/recipe/butternut-squash-soup-203374 (may not work)