Description
My friend Diana generously shared her wonderful Fall themed soup recipe. The 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!
Ingredients
- 2 tablespoons butter
- 2 large leeks (white and pale green parts only), chopped
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 2 cups cubed butternut squash
- 1 cup diced carrots
- 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
- 1 quart chicken stock
- ¼ cup dry white wine (Optional)
- ½ cup light cream
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- 2 tablespoons chopped chives
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4