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Apple Butternut Squash Soup

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Soup
Apple Butternut Squash Soup
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
  • 1/4 cup dry white wine
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives
Instructions
1
Heat butter in a large cooking vessel over a moderate temperature until it begins to melt. Introduce leeks and onions into the pot, stirring constantly as they cook until the onion becomes tender and its color changes to a translucent state, approximately 5 minutes. Add potatoes, squash, carrots, apple, and chicken stock to the pot. Bring the mixture to a rolling boil before gradually decreasing the heat to a lower setting, covering it with a lid, and allowing it to simmer until the vegetables are tender, roughly 20 minutes.
2
Proceed with blending the soup in small portions using a blender or a handheld device, or purée it directly within the pot. Once the soup has been blended to your desired consistency, return it to the cooking vessel and stir in wine and cream. Season with nutmeg, salt, and pepper before allowing the soup to gently simmer for 5 minutes. Serve the soup in bowls and garnish with chopped chives.