If you just have regular cider, double the ground spices.
1 small butternut squash, about 1.25 lbs.
2 – 3 leeks, chopped fine
1 large tart apple, like Pink Lady, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
about 1 cup Trader Joe’s Spiced Apple Cider
3 cups chicken or vegetable stock
1 bay leaf
sour cream, fried sage leaves, or toasted walnuts for garnish
Halve squash, scoop out seeds and strings, spray or brush with olive oil, and roast in a foil lined pan at 400 F for 40 – 55 minutes, until tender.
Heat 2 tablespoon olive oil over medium heat in a heavy large saucepan, add leeks and sauté for 5 – 10 minutes, until soft. Add apple and sauté a few minutes more. Scoop squash flesh out of skin and add to pot, then stir in spices and sauté for a couple more minutes. Add liquids and bay leaf, bring to a boil, and then simmer briskly, covered, until apple is quite soft, about 20 minutes. Remove from heat and carefully puree with an immersion blender. Serve, topped with garnish of choice.