Ingredients
5 tablespoons butter
2 large butternut squash, softened,* peeled and cubed
2 large leeks well washed and cut into broad slices (use pale green & white parts only)
3-4 large shallots chopped (or one small onion)
1 cup of chopped celery (tops and stems)
2 crisp apples peeled and thinly sliced
2 teaspoons dried thyme
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4-6 tablespoons high quality curry powder such as “Madras”
7 cups very rich vegetarian chicken flavored stock (IE Carmel Kosher Chicken Dehydrated Chicken Soup)
2 ½ cups of apple cider
1 ½ cups of low fat ½ and ½ cream
½ heavy whipping cream
Sour Cream for garnish
Chives cut in 1" lengths for garnish
Preparation
Place halved and seeded butternut squash in a pan of water in the microwave and cover. Cook on high for about 20 minutes or until softened. Remove and peel and cut in large cubes Melt butter in large soup pot. Sauté leek, shallots, and celery for 5 minutes. Add butternut squash. Cook together for about 15 minutes or until softened. Add apples, thyme, cinnamon, nutmeg, curry powder, chicken stock and apple cider. Cover and simmer for 40 minutes. Cool a bit and then using a hand held stick blender, purée mixture. When reheating add the heavy cream but do not let soup come to a boil Serve with a dollop of sour cream and garnished with cut chives
