| 1. |
Melt butter in a large pan over medium-high heat. |
| 2. |
Add the squash which should be peeled, seeded and chopped into 1/2" cubes, chopped white and green part of the leeks, chopped carrots and chopped celery. Sauté, stirring, 10-12 minutes. |
| 3. |
Add 2 of chopped the apples, (the other whole apple you will use later), thyme and sage. Add broth and 1 cup cider. Bring to simmer; cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool. |
| 4. |
Boil remaining 1/2 cup cider in a small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in a small bowl then whisk in reduced cider. |
| 5. |
Puree soup, in batches, in blender. Return to pot; season with salt if needed. |
| 6. |
Halve and core remaining apple; slice. Serve soup with cider cream. Garnish with bacon and apple. |
