butternut squash soup with cider cream

So November is here...cold nights,dark evenings....and too much candy last night.  Something full of goodness is required,and here it is,butternut squash soup. I love making any kind of  soup,its  so soothing and satisfying.....

4 tbsps butter
2 1/2 lbs butternut squash,peeled,seeded and cut into 1/2 inch pieces( I ended up buying it prepared from Costco )
2 cups chopped leeks -white and pale green parts only
1/2 cup chopped peeled carrots
1/2 cup chopped celery
2 small apples,peeled,cored and chopped
1 1/2 teasp dried thyme
1/2 teasp crumbled dried sage leaves
5 cups chicken stock
1 1/2 cups apple cider
2/3 cup sour cream
fresh chives to garnish


Melt butter in a large saucepan,add squash,leeks,carrot and celery- saute until slightly softened,about 15 mins. Mix in the apples,thyme and sage. Add stock and 1 cup cider and bring to a boil. Reduce heat to medium low ,cover and simmer until apples are tender,stirring occasionally,about 30 minutes.   Working in batches,puree soup in a blender and check seasoning.  It smells wonderful that this point,your family will think you have been slaving away all day....

 For the cider cream,which I have to admit I didn't like the sound of at first,but it did actually add a certain "je ne sais quoi" to the taste. The remaining 1/2 cup apple cider needs to be boiled in a small saucepan until its reduced to 1/4 cup,takes about 5 minutes. After its cooled,add it to the sour cream,and drizzle onto your bowl of hot soup .Garnish with some chopped chives for that chefy finish