Butternut Squash Soup

5 tablespoons butter
2-1/2 pounds butternut squash; peeled, seeded and 1/2-inch diced
2 cups chopped leeks
1/2 cup chopped carrots
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, and chopped
1-1/2 teaspoon dried sage leaves
5 cups chicken stock
1-1/2 cup apple cider, divided
1/3 cup sour cream
1/2 cup heavy cream
chopped chives

Sauté veggies in butter for 15 minutes. Mix in apples and seasonings. Add stock and 1 cup of cider. Boil, then simmer for 30 minutes. Season with salt and white pepper to taste. Puree until smooth with a whip-stick, or in a blender or processor (in batches). Separately, reduce the remaining 1/2 cup cider by half. Cool. Stir into sour cream. To serve, mix hot soup with 1/2 cup cream. Ladle into bowls, and drizzle with cider/sour cream mixture. Top with chopped chives.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.