INGREDIENTS
2
Apples
3
lbs Butternut squash
1
1 inch piece Ginger, fresh
2 cups
Onion
2 1/2 cups
Chicken or vegetable stock
3 tbsp
Maple syrup
1 tbsp
Curry powder
1
Kosher salt and pepper
2 tbsp
Olive oil
1 cup
Apple cider
2 tbsp
Butter, unsalted
1 cup
Sour cream