2 T. butter
1 large onion, finely chopped
3 c. peeled and diced butternut squash
2 large apples, peeled, cored and chopped
3 c. chicken broth
1/4 tsp. salt
1 bay leaf
1 1/2 c. fresh apple cider
2 T. light brown sugar
1/4 tsp. cinnamon
1/8 tsp. ground cloves
Melt butter in large saucepan over medium heat. Stir in onion, cover and cook 10 minutes. Add squash, apples, broth, salt and bay leaf. Bring to boil. Reduce heat and simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat. While soup simmers pour cider into a medium skillet. Bring to boil and cook until reduced to 4 or 5 T. Remove from heat. Remove bay leaf from soup. Add reduced cider, brown sugar and spices. Reheat and serve