Butternut Squash Soup with Cider Cream - Walter Stewart's Market

Ingredients

• 5 tablespoons butter
• 2 1/2 pound butternut squash, cut in half
• 2 cups chopped onion
• 1/2 cup chopped peeled carrot
• 1/2 cup chopped celery
• 2 small Granny Smith apples, peeled, cored, chopped
• 2 tablespoons brown sugar
• 1/2 teaspoons dried thyme
• 1 teaspoon fresh chopped sage leaves
• 5 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups apple cider
• 2/3 cup sour cream
• 1/2 cup whipping cream – optional
• Chopped fresh chives