It's still Winter and that means I'm constantly craving soup. Last week I warmed my soul with this smooth butternut squash and apple soup. The apples provide a lovely sweetness to the robust and rich soup. Don't skip the sour cream step, it really adds a depth of flavor. It's elegant and brings to mind Thanksgiving dinner in a very good way. You should really make it. Right now. Get the recipe.
5 tablespoons butter Serves 10. *When I made this soup, I omitted the cream.
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
5 tablespoons butter
*When I made this soup, I omitted the cream.