Butternut Squash Soup With Cider Cream

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
230
FAT
48%
CHOL
22%
SOD
17%

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Ingredients for 10 servings

5 tablespoons butter

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)

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

1/2 cup chopped peeled carrot

1/2 cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

1 1/2 teaspoons dried thyme

1/2 teaspoon crumbled dried sage leaves

5 cups chicken stock or canned low-salt chicken broth

1 1/2 cups apple cider

2/3 cup sour cream

1/2 cup whipping cream

Chopped fresh chives

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