Butternut Squash and Apple Soup with Cider Cream

Ingredients

• 2/3 cup reduced fat sour cream
• 5 thin slices bacon
• 5 tbsps unsalted butter
• 1/2 tsp dried sage
• 1 1/2 tsps thyme
• 5 cups chicken broth
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 cups leek
• 6 cups cubed winter squash
• 3 medium Granny Smith apples
• 1/4 tsp kosher salt
• 1 1/2 cups apple cider

Directions

1. Melt butter in a large pan over medium-high heat.
2. Add the squash which should be peeled, seeded and chopped into 1/2" cubes, chopped white and green part of the leeks, chopped carrots and chopped celery. Sauté, stirring, 10-12 minutes.
3. Add 2 of chopped the apples, (the other whole apple you will use later), thyme and sage. Add broth and 1 cup cider. Bring to simmer; cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.
4. Boil remaining 1/2 cup cider in a small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in a small bowl then whisk in reduced cider.
5. Puree soup, in batches, in blender. Return to pot; season with salt if needed.
6. Halve and core remaining apple; slice. Serve soup with cider cream. Garnish with bacon and apple.