Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

Total Time
1h 28m
26m prep · 62m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

This wonderful butternut squash soup with apple and nutmeg has all the flavors of fall. Pair with crusty bread and a salad, and dinner is served! My friend Diana generously shared this wonderful recipe with me.

Ingredients

  • 2 tablespoons butter
  • 2 large leeks , white and pale green parts only
  • 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
  • 0.25 cups dry white wine , Optional
  • 0.5 cups light cream
  • 0.25 teaspoons ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives

Instructions

  1. 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.

  2. 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.

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Nutrition Facts

Per serving

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