Butternut Apple Soup with Maple Cream
Ingredients
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
- 2 cups chopped leeks (white and pale green parts only)
- 2 carrots, peeled and chopped
- 2 ribs celery, peeled and chopped
- 3 Granny Smith apples, peeled, cored, chopped
- 5 tablespoons butter
- 2 teaspoons dried thyme
- 1/2 teaspoon dried sage
- 5 cups homemade chicken stock or canned low-salt chicken broth
- 1 cup apple cider
- 1/2 cup heavy cream (optional)
- 2/3 cup sour cream
- 1/4 cup maple syrup
- snipped fresh chives
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