Ingredients

• 5 tablespoons butter
• 2 1/2 pounds 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
• 1/2 cup chopped celery
• 2 small Granny Smith apples, peeled, cored, chopped
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon crumbled dried sage leaves
• 5 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups apple cider
• 2/3 cup sour cream
• 1/2 cup whipping cream
• Chopped fresh chives

Directions

1. Melt butter in heavy large saucepan over medium-high heat.

2. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage.

3. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low.

4. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.

5. Cool slightly.

6. Working in batches, purée soup in blender. Return soup to pan.

7. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.

8. Cool.

9. Place sour cream in small bowl.

10. Whisk in reduced cider.

11. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)

12. Bring soup to simmer.

13. Mix in whipping cream.

14. Ladle soup into bowls.

15. Drizzle with cider cream.

16. Top with chives.

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