Butternut and Apple Harvest Soup
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Recipe by cynjne
"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!"
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2 tablespoons butter
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2 large leeks (white and pale green parts only), chopped
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1 large onion, chopped
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1 large potato, peeled and cubed
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2 cups cubed butternut squash
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1 cup diced carrots
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1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
Directions:
- 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.
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