Butternut Squash Soup
Creamy, smooth butternut squash soup with leeks, apples, and aromatic spices. Perfect autumn comfort food.
Prep 20 minCook 30 minServes 6-8
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 (optional)
- *1/2 cup light cream
- *1/4 teaspoon ground nutmeg
- *Salt and pepper to taste
- *2 tablespoons chopped chives
Instructions
- 1
Melt butter in a large pot over medium heat.
- 2
Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes.
- 3
Add potato, squash, carrots, apple, and chicken stock.
- 4
Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
- 5
Carefully puree the soup in batches in a blender, or use a stick blender to puree right in the pot.
- 6
Return pureed soup to pot and stir in wine and cream.
- 7
Season with nutmeg, salt, and pepper. Simmer gently for 5 minutes.
- 8
Ladle into bowls and garnish with chopped chives.