This rich and creamy butternut squash soup with apples and carrots is seasoned with nutmeg for a wonderfully warm and comforting fall soup.
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; 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.
Step 2
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.
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
