Ingredients for 10 servings:
1. 5 tablespoons butter
2. 2 1/2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
3. 2 cups chopped leeks (white and pale green parts only)
4. 1/2 cup chopped peeled carrot
5. 2 small granny smith apples, peeled, cored, chopped
6. 1 1/2 teaspoons dried thyme
7. 1/2 teaspoon crumbld dried sage
8. 5 cups chicken stock
9. 1 1/2 cups apple cider
10. 2/3 cup sour cream
11. 1/2 cup whipping cream
12. chopped fresh chives

Directions:
1. Melt butter in heavy, large saucepan over medium high heat. Add squash, leeks, carrots and celery; saute until slightly softened, about 15 minutes.
2. Mix in apples, thyme and sage.
3. Add chicken stock and 1 cup cider and bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
4. Working batches, puree soup in blender.
5. Return soup to pan. Boil remaining 1/2 cup cider in heavy, small saucepan until reduced to 1/4 cup, about 5 minutes. Cool.
6. Place sour cream in small bowl and wisk in reducd cider.
7. (Soup and cider cream can be made made 1 day ahad. Cover separately and refrigerate.).
8. Bring soup to a simmer and serve with a dollop of cider cream.

Enjoy your meal!