Recipe #50 Butternut Squash Soup

Ingredients:
5 tbsp butter
2 1/2 cups peeled, diced butternut squash
2 cups chopped leeks
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 tsp dried thyme
1/2 tsp dried sage leaves
5 cups low salt chicken broth
1 1/2 cups apple cider, divided
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large pot over medium, high heat. Add squash, leeks, carrot and celery; saute until slightly softened about 15 minutes. Mix in apples, thyme, and sage. Add chicken broth and 1 cup cider; 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, puree soup in blender until smooth. Return soup to pot.

Season to taste with salt and pepper.

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 prepared 1 day ahead. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Cover cider cream and chill. Bring soup to simmer before continuing)

Mix whipping cream into soup. Ladle soup into bows. Drizzle with cider cream. Top with chives and enjoy!
This is an excellent starter for Thanksgiving dinner!

Page 99, The Bon Appetit Cookbook by Barbara Fairchild