Wishing everyone a Happy New Year !
Method:
Melt butter in large saucepan. Add squash, onion and carrots. Cook until onions are translucent - about 7 minutes.
Add apples and stir. Pour chicken stock and apple cider over and season with salt and pepper to taste. Cook the mixture for about 20 minutes, until the vegetables are soft. Let stand - covered - for about 40 minutes.
Pour into blender or food processor and puree until smooth. Strain through a china cap or chinoise back into a saucepan. Add heavy cream until desired consistency and add a pinch of nutmeg. Mix again with buerre mixer until cream is incorporated.
Heat through and serve with sliced almonds on top.