This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
268 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the 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 the vegetables are soft, about 20 minutes.
Step 2
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, 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.
Ingredients
2 tablespoons butter
salt and pepper to taste
1 large onion, chopped
1 cup diced carrots
1 quart chicken stock
1 large potato, peeled and cubed
2 cups cubed butternut squash
2 tablespoons chopped chives
2 large leeks (white and pale green parts only), chopped
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
