Butternut Squash and Apple Soup with Cider Cream

5 tablespoons unsalted butter
6 cups peeled, seeded, and cubed butternut squash, (from a 2 to 2 ½ pound squash, cut into 1/2-inch cubes (See market and cooking tips.)
2 cups chopped leeks, white and light green parts only (about 3 medium leeks)
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 small Granny Smith apples, peeled, cored and chopped plus an extra apple for garnish
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock 
1/2 cups apple cider, divided
Kosher salt
2/3 cup sour cream
5 bacon slices, sautéed until crisp, drained, and crumbled, optional

1.Melt the butter in a large, heavy pot over medium-high heat. When hot, add squash, leeks, carrots, and celery; sauté, stirring frequently, until vegetables have softened slightly, about 10 to 12 minutes or less. Add apples, thyme, and sage. Add stock and 1 cup of the cider. Bring mixture to a simmer. Lower heat, cover, and simmer gently until vegetables and apples are tender, stirring occasionally, about 30 minutes. Remove from heat and cool slightly.

2.Meanwhile make the cider cream. Boil remaining 1/2 cup cider in a small, heavy saucepan until it reduces to 1/4 cup, about 5 minutes. Cool, then place sour cream in a small bowl and whisk in reduced cider. (Cider cream can be prepared 1 day ahead; cover and refrigerate until needed.)

3.Puree the soup in a food processor, blender or food mill, and return the soup to the pot. Or, use an immersion blender to puree the soup in the pot. Taste and season soup with salt as needed. If you used reduced sodium stock, you might need a generous amount of salt. (Soup can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat, stirring, over medium heat.)

4.For the garnish, halve and core the remaining apple. Then cut paper-thin slices for garnish from one half. (Eat or save remaining apple for another use.)

5.To serve, ladle soup into 6 shallow bowls and drizzle with cider cream. Garnish each serving with crumbled bacon if using and with a couple of apple slices.

Serves 6

At the market: Butternut squash can be purchased already peeled and cut into chunks at many supermarkets—a big time saver.

Cooking tip: To peel hard squashes, halve them lengthwise, and scoop out the seeds with a spoon. Then, using a sharp knife or vegetable peeler, remove the skin in strips.

Adapted from Sunday Soup by Betty Rosbottom (Chronicle Books 2008)