Ingredients
1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed2 medium carrots, chopped1 large onion, chopped2 celery ribs, chopped3 tablespoons butter2 medium tart apples, peeled and cubed3 garlic cloves, minced3 cans (14-1/2 ounces each) chicken broth1 cup unsweetened apple cider or juice1 chipotle pepper in adobo sauce, seeded and chopped1/2 teaspoon salt1/2 cup sour cream
Preparation
In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes.
Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).
