Apple, Leek and Butternut Squash

Ingredients:

• 1 to 2 butternut squashes (about 4lbs needed), halved, seeded, peeled and cut into chunks.
• 1 lb tart apples, peeled, cored and quartered
• 1 large leek, white and pale green parts, thinly sliced
• 4 cloves of garlic
• 2 tablespoons chopped sage
• 2 teaspoons ground cumin
• Salt and pepper
• 3 tablespoons olive oil
• 4 cups chicken broth
• 1 cup of hard cider or white wine
• 1/2 cup of soup cream

Instructions:

1. Preheat oven to 400 F. Place squash, apples, leeks and garlic on baking sheet. Sprinkle with 1 tablespoon of chopped sage and 1 teaspoon of cumin. Season with salt and pepper. Drizzle with the oil, stir to coat and spread the apples and vegetables in a single layer.
2. Roast, stirring 2 or 3 times, until the squash is fork-tender and the vegetables and apples are golden about 20-25 minutes. Remove from oven.
3. Working in batches, process in a food blender until a puree forms. With the motor running pour 1-1 1/2 cups of broth into puree until smooth.
4. transfer the puree into a large, heavy pot over medium heat. Stir in the remaining broth, cider, and remaining 1 tablespoon chopped sage and 1 teaspoon of cumin and bring to a simmer stirring often. Season with salt and pepper.
5. Ladle the soup into shallow bowls and top each serving with 1 tablespoon sour cream along with a few apple slices.