Butternut Squash Soup

with cider cream ............Culinary Crafts

~Barbara Gant

5 Tablespoons butter

2 1\2 lbs. butternut squash, peeled, seeded

& cut into 1\2 inch pieces

2 cups chopped leeks (white & pale green parts only)

1\2 cup chopped peeled carrot

1\2 cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

1 tsp. dried thyme

1\2 tsp. sage

5 cups chicken stock or canned low salt chicken broth

1 1\2 cups apple cider (divided)

2\3 cup sour cream

1\2 cup whipping cream

chopped fresh chives to garnish

Melt butter in heavy, large saucepan over med. high heat.

Add squash, leeks, carrot & celery; sauté until slightly

softened; about 15 minutes. Mix in apples, thyme & sage.

Add stock and 1 cup cider and bring to boil. Reduce heat

to med. low. Cover and simmer until apples are tender, stirring

occasionally for about 30 min. Cool slightly. Working in

batches puree soup in blender or use a stick blender in pan.

Boil remaining 1\2 cup cider in small saucepan until reduced

To 1\4 cup, about 5 minutes. Cool. Place sour cream in small

bowl and whisk in reduced cider. Bring soup to simmer. Mix

In whipping cream. Ladle soup into bowls. Drizzle with cider cream.

Top with chives. 10 servings