Butternut Squash, Apple And Sage Soup

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serves 8

4 pounds butternut squash (about 2 medium squash)

8-10 sage leaves; chopped

2 Tablespoons unsalted butter

salt and pepper

2 Tablespoons olive oil

1 large shallot; minced

4 cups reduced sodium chicken stock

1 cup apple cider

1 Tablespoon dark brown sugar

2-4 dashes Worcestershire sauce

1/6 teaspoon ground nutmeg

1/8 teaspoon red pepper flakes; or more to taste

1/6 cup heavy cream

1 large apple; finely diced

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