2 ½ lbs butternut squash, peeled, seeded, and cut into ½-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
½ cup chopped peeled carrot
½ cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
¾ teaspoons dried thyme
½ teaspoon crumbled dried sage leaves
5 cups chicken stock or low-sodium chicken broth
1 ½ cups apple cider
⅔ cup sour cream
½ cup heavy cream
Salt and pepper, to taste
Pumpkin seeds
Instructions
In a large saucepan, heat olive oil over medium heat. Add squash, leeks, carrot, and celery. Sauté, stirring frequently, until slightly softened, about 15 minutes. Mix in apple and herbs, cooking and stirring for about 2 minutes. Add stock and ½ cup of cider. Bring mixture to a boil, then reduce heat to a simmer. Cover and allow mixture to simmer until vegetables are very soft, about 25-30 minutes. Cool mixture slightly, then puree soup in blender in batches or with an immersion blender. Return soup back to pan over low heat to keep warm. Season with salt and freshly ground pepper. Stir in coconut milk or heavy cream.
Meanwhile, stir together remaining ¼ cup of apple cider and ½ cup sour cream.
Remove soup from heat. Serve with a drizzle of cider sour cream and sprinkling of pepitas.