Creamy Butternut Squash Soup with New York Cider & Apple-Filled Cornbread Dumplings - New York Apple

Ingredients

• 4 cup(s) 1-inch diced butternut squash
• 12 baby carrots
• 1 small onion, diced
• 3 tablespoon(s) extra virgin olive oil
• 3/4 tablespoon(s) salt
• 2 1/2 cup(s) chicken or vegetable broth
• 1/2 teaspoon(s) freshly ground black pepper
• 1/2 cup(s) apple cider
• 1/3 cup(s) coarsely chopped pecans
• 1 package yellow cornbread mix
• 1 tablespoon(s) heavy cream
• 1 teaspoon(s) dried sage
• 1 teaspoon(s) dried parsley
• 1/4 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1-2 apples, peeled and small diced, plus additional for garnish
• 1 teaspoon(s) chili paste (sambal oelek)
• 1/3 cup(s) sour cream
• Preheat oven to 450 Fahrenheit with a 12-inch cast iron skillet inside.
• In a small bowl, stir together the sour cream and heavy cream; transfer to a squeeze bottle.