Add the squash which should be peeled, seeded and chopped into 1/2" cubes, chopped white and green part of the leeks, chopped carrots and chopped celery. Sauté, stirring, 10-12 minutes.
Add 2 of chopped the apples, (the other whole apple you will use later), thyme and sage. Add broth and 1 cup cider. Bring to simmer; cover. On low, cook until vegetables and apples are tender, stirring, 30 minutes. Remove from heat; cool.
Boil remaining 1/2 cup cider in a small pan until reduced to 1/4 cup, 5 minutes. Cool. Place sour cream in a small bowl then whisk in reduced cider.
Puree soup, in batches, in blender. Return to pot; season with salt if needed.
Halve and core remaining apple; slice. Serve soup with cider cream. Garnish with bacon and apple.
There are 304 calories in 1 serving of Butternut Squash and Apple Soup with Cider Cream.