Butternut Squash Soup With Cider Cream - cooking recipe

Ingredients

5 tablespoons butter
2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
2 small granny smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbld dried sage
5 cups chicken stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
chopped fresh chives

Preparation

Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
Mix in apples, thyme and sage.
Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working 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 and wisk in reducd cider.
(Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
Bring soup to a simmer and serve with a dollop of cider cream.