Butternut Squash Soup with Cider Cream

adapted from "The Bon Appetit Cookbook" by Barbara Fairchild

5 Tb butter

2 1/2 lb butternut squash, cubed and roasted (about 6 cups)

2 cups chopped leeks (white and pale green parts only; about 2 large)

1/2 cup chopped peeled carrot

1/2 cup chopped celery

2 small granny smith apples, peeled, cored, and chopped

1 1/2 tsp dried thyme

1/2 tsp dried sage leaves

5 cups low salt chicken broth

1 1/2 cups apple cider, divided

2/3 cup sour cream

1/2 cup whipping cream

Melt butter in large pot over medium-high heat. Add squash, leeks, carrot and celery. Saute until lightly softened, about 15 minutes. Mix in apples, thyme and sage. Add broth and 1 cup cider; bring to boil. Reduce heat to medium-low, cover, and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly. 

Working in batches, puree soup in blender until smooth. Return soup to pot. Or puree with immersion blender. Season to taste with salt and pepper. 

Boil remaining apple cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. 

Mix whipping cream into soup. Ladle soup into bowls and serve with dollop of cider cream.