Name: Butternut Squash Soup with Cider Cream
Yield: 10
Ingredients: INGREDIENTS; Soup; 5 tbsp butter; 2-1/2 lb 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 tsp dried thyme; 1/2 tsp crumbled dried sage leaves; 5 cups chicken stock or canned low-salt chicken broth; 1 cup apple cider; Cider Cream; 1/2 cups apple cider; 2/3 cup sour cream; Garnishes; 1/2 cup whipping cream; Chopped fresh chives