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The flavor of butternut squash, apple, and carrots combine to make this wonderful fall soup. Pair with crusty bread and a salad, and dinner is served! My friend Diana generously shared this wonderful recipe with me.
Ingredients
- butter: 2 Tbsp
- leeks (white and pale green parts only): 2 piece (chopped)
- onion: 1 piece (chopped)
- potato: 1 piece (cubed)
- butternut squash: 2 cups (cubed)
- carrots: 1 cup (diced)
- Granny Smith apple, peeled, cored, and sliced 1/4-inch thick: 1 piece
- quart chicken stock: 1 piece
- dry white wine: 0.25 cup (optional)
- light cream: 0.5 cup
- ground nutmeg: 0.25 tsp
- salt and pepper: (to taste)
- chives: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
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Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
