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Butternut Squash Soup
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| 5 Tbsp | butter |
| 6 cups | cubes butternut squash |
| 1 cup | dark brown sugar |
| 2 Granny Smith apples, peeled and cored and chopped (2 cups) | |
| 5 cups | water |
| 1 cup | apple cider |
| 1 tsp | salt |
| 1/2 tsp | cinnamon |
| 1/2 tsp | dried sage |
| 1/4 tsp | ground clove |
| 2/3 cup | heavy cream |
| 2/3 cup | sour cream |
| 1/8 tsp | nutmeg |
Melt butter in a large sauté pan over med-high heat. Sauté squash and brown sugar, stirring occasionally, until slightly softened 15 minutes. Add apples, water, cider, salt, cinnamon, sage, and cloves and bring to a boil. Reduce heat, cover and simmer until apples are tender, 30 minutes. Cool slightly. Working in batches, purée soup in blender. Return soup to pan and stir in heavy cream. Top with sour cream and dust with nutmeg.
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