Ingredients

How to make it

  • 1. Melt the butter in pan over medium heat and saute the squash, leeks, carrot, celery until slighty softened, about 15 minutes.
  • 2. Mix in the apples, thyme, sage and stock and 1 cup of the cide and bring to the boil.
  • 3. Reduce heat to low/simmer and cover until the apples are tender stirring occasionally for about 30 minutes.
  • 4. Puree the soup in a blender and return to the pan.
  • 5. Boil the remaining 1/2 cup of the cider until reduced to 1/4 cup about 5 minutes cool and then in a bowl place the sour cream and whisk in the reduced cider.
  • 6. Soup and the cider cream can be made in advance and stored seperately in the fridge covered.
  • 7. When ready to serve drizzle the cream on and top with chives or parsley

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