BUTTERNUT SQUASH AND APPLE SOUP WITH CIDER CREAM

5 Tbsp unsalted butter

6 cups peeled, seeded, cubed butternut squash (2-2.5 lb squash, cut into 1/2" cubes)

2 cups chopped leeks, white & light green parts only

1/2 cup chopped carrots

1/2 cup chopped carrots

1/2 cup chopped celery

2 Granny Smith apples, peeled, cored, chopped + 1 extra apple for garnish

1 1/2 tsp dried thyme

1/2 tsp crumbled dried sage

5 cups chicken broth

1 1/2 cups apple cider

2/3 cup sour cream

Kosher salt, optional

5 bacon slices, cooked, drained, crumbled

Melt butter in large pan over medium-high. Add squash, leeks, carrots and celery; saute, stirring, 10-12 minutes. Add apples, thyme, and sage. Add broth and 1 cup cider. Bring to simmer, cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.

Boil remaining 1/2 cup cider in small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in small bowl; whisk in reduced cider.

Puree soup, in batches, in blender. Return to pot; season with salt if needed. Halve and core remaining apple; slice. Serve soup drizzled with cider cream. Garnish with bacon & apple.

Woman's World, October 2010