Butternut Squash and Apple Soup with Cider Cream

Ingredient List
2 tbsp butter
3 cups butternut squash - peeled, seeded, and cut into cubes
1 cup chopped leeks
1/4 cup diced carrots
1/4 cup chopped celery
1 Granny Smith apple - peeled, cored, and chopped
3/4 tsp dried thyme
1/4 tsp sage
2 1/2 cups chicken broth or vegetable broth
3/4 cups apple cider
1/3 cup sour cream
1/4 cup cream

If using curry powder
You can toast and spice your own, or you can add premade curry – there are some really good ones out there. I added a little more ground cloves and cardamom to mine, just to sweeten it up a bit.
1 ½ tbsp curry powder, adjust according to your preference.
Reduce the amount of sage – use only 1/8 tsp
Reduce the amount of cider – use 2 tbsp

Toasted Almonds
Take about 4 or 5 raw almonds and put them in a Ziploc bag. Crush with the bottom of a mug or glass. Toast in a small skillet for a few minutes until fragrant. Sprinkle over the cider cream.

Melt the butter and add squash, leeks, carrots, celery – sauté about 15 minutes until soft.

Mix in apple, thyme, and sage. Add stock and 1/2 cup cider and bring to boil. Reduce heat, cover and simmer about 30 minutes. Cool slightly. Puree soup and return to pan.

Make the cider cream. Boil remaining ½ cup cider in another pan and reduce - 5 minutes. Cool. Place sour cream in small bowl, whisk in cider. Cover and refrigerate.

Bring soup to simmer and mix in cream. Don’t bring back to a boil once the cream is in.

Serve soup with drizzled cider cream on top.