Latest Menu Blend Butternut and Apple Harvest Soup

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Butternut and Apple Harvest Soup

"My buddy Diana generously shared her superb Fall themed soup recipe. The medley of Autumn veggies combine to make a splendidly warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!"

Ingredients :

2 tablespoons butter
2 massive leeks (white and light green parts most effective), chopped
1 massive onion, chopped
1 huge 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 fowl stock
1/four cup dry white wine (optionally available)
1/2 cup light cream
1/4 teaspoon floor nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H5M

Melt butter in a large pot over medium warmth. Stir in leeks and onions, and cook dinner till the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then lessen heat to medium-low, cover, and simmer till the veggies are smooth, approximately 20 mins.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup proper inside 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 lightly for five mins. Ladle into bowls and garnish with chopped chives.

Notes :

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