Butternut and Apple Harvest Soup
Ingredients
- butter (2 tablespoons)
- leeks (2 large)
- onion (1 large)
- potato (1 large)
- butternut squash (2 cups)
- carrots (1 cup)
- Granny Smith apple (1 )
- chicken stock (1 quart)
- dry white wine (0.25 cup)
- light cream (0.5 cup)
- ground nutmeg (0.25 teaspoon)
- salt (0 )
- pepper (0 )
- chives (2 tablespoons)
Instructions
- 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.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 268
- fat: 7 g
- sats: 4 g
- carbs: 48 g
- fibre: 7 g
- protein: 5 g
- salt: 0 g