Submitted by The Spur Cross Ranch Cook, Pryor, Okla.
Ingredients:
• 2 1/2 to 3 pounds butternut squash
• 1/4 C butter
• 1 carrot, coarsely chopped
• 1/2 C onion, chopped
• 1/2 C celery, chopped
• 2 cloves minced garlic
• 2 large apples, peeled, cored and chopped
• 1 quart chicken broth
• 1 C apple cider
• 1 Tbsp thyme
• 1/2 C sour cream
Directions:
Bake squash at 400 degrees, after cleaning, face down on a baking sheet for 45 to 60 minutes. If using frozen, cubed squash, simply unthaw and skip the baking process. Melt butter in a Dutch oven. Add carrot, onion, celery and garlic. Cook until onion softens. Add squash, apples, chicken broth, cider and thyme. Bring to a boil; reduce heat and simmer for 10 minutes. Allow to cool a little, then puree in a food processor, adding sour cream until smooth.
