Butternut Squash Soup

Ingredients:
- 5 tablespoon butter
- 6 cups cube butternut squash
- 1 cup dark brown sugar
- 2 Granny Smith apples, peeled cored (2 cups)
- 5 cups water
- 1 cup apple cider
- 1 tablespoon salt
- 1/2 tablespoon cinnamon
- 1/2 tablespoon dried sage leaves
- 1/2 tablespoon ground cloves
- 2/3 cup heavy cream
- 2/3 cup sour cream
- 1/8 tablespoon nutmeg for garnish

Preparation:
Melt butter in large heavy saucepan over medium-high heat.
Sauté squash and brown sugar, stirring occasionally, until slightly softened, 15 minutes.
Add apples, water, cider, salt, cinnamon, sage and cloves and bring to boil.
Reduce heat, cover and simmer until apples are tender, 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan and stir in heavy cream.
When served top with about 1 tablespoon of sour cream.