Ingredients
- 5 tablespoon butter
- 2 1/2 pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 cup chopped leeks (white and pale green parts only)
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped celery
- 2 cup small granny smith apples, peeled, cored, chopped
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon crumbled dried sage leaves
- 5 cup chicken stock or canned low-salt chicken broth
- 1 1/2 cup apple cider
- 2/3 cup sour cream
- 1/2 cup whipping cream
Preparation
Baking Directions:
Melt butter in heavy large saucepan over medium-high heat.
Add squash, leeks, carrot and celery; sauté 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.
Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.
Cool slightly.
Working in batches, purée 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 refrigerate.)
Bring soup to simmer.
Mix in whipping cream.
Ladle soup into bowls.
Drizzle with cider cream.
Top with chives.
