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.

Nutrition per serving