Squash, Butternut & Cider Soup Serves 4

In 1/4 c water, cook shallot and garlic till soft. Add squash and broth and boil. Cover and simmer till squash is soft (20 min). Blend until smooth. Add cider, sour cream and salt. Continue to blend until combine. (Can be made ahead to this point) Heat and season as desired. Divide soup among 4 bowls. Garnish w diced red apples and cracked black pepper.

Shallot 1 minced
Garlic 1 minced
Squash, Butternut 3 c peeled, seeded & cubed
Stock 0.5 c homemade chicken
Cider 0.75 c
Sour Cream 0.25 c
Apples 0.5 c