Butternut Squash soup

By á-1228

Ingredients

• 5 tsp butter
• 6 cups cubed butternut squash
• 1 cup dark brown sugar
• 2 Granny Smith apples, peeled, cored and chopped (2 cups)
• 5 Cups water
• 1 cup apple cider
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp dried sage
• 1/4 tsp ground cloves
• 2/3 cup heavy cream
• 2/3 cup sour cream
• 1/8 tsp nutmeg for garnish

Details

Servings 6

Preparation

Step 1

Melt butter in large heavy saucepan over medium high heat. Saute squash and brown sugar, stirring occasionally, until slightly softened. 15 minutes. Add apples, water, cider, salt, cinnamon, sage, and cloves, and bring to boil. Reduce heat, cover and simmer until apples are tender. 30 minutes. Cool slightly. Puree and then stir in heavy cream. Dived among 6 bowls and add 1 tsbp sour cream and dust with nutmeg.