Butternut Squash Soup with Cider Cream

By chelyc13

Ingredients

• 5 tblsp butter
• 2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
• 1/2 cup chopped peeled carrot
• 1/2 cup chopped celery
• 2 small granny smith apples, peeled, cored,, chopped
• 1 1/2 teas dried thyme
• 1/2 teas 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

Details

Servings 10

Preparation

Step 1

Melt butter in heavy large saucepan over medium high heat. Add squash, leeks, carrot and celer; saute until slightly softened, about 15 minutes. mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium low. Covera nd simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender. Return soup to pan. boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refirgerate.)

Bring soup to simmer. mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.