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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. butter
- 2 1/2 lb. butternut squash (peeled, seeded, cut into 1/2-inch pieces, about 6 cups)
- 2 cups leeks (chopped, white and pale green parts only)
- 1/2 cup carrot (chopped peeled)
- 1/2 cup chopped celery
- 2 Granny Smith apples (small, peeled, cored, chopped)
- 1 1/2 tsp. dried thyme
- 1/2 tsp. dried sage leaves (crumbled)
- 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
- chopped fresh chives
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