Name: Butternut Squash Soup with Apple
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Cuisine: american
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; 0.25 cup dry white wine; 0.5 cup light cream; 0.25 teaspoon ground nutmeg; salt and pepper to taste; 2 tablespoons chopped chives

Butternut Squash Soup with Apple

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Indulgent butternut squash soup with apples, carrots, and nutmeg for a cozy autumn delight.

Ingredients:

salt and pepper to taste
2 large leeks (white and pale green parts only), 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 cup dry white wine
0.5 cup light cream
2 tablespoons chopped chives

Instructions:

In a large pot over medium heat, let the butter melt until it sizzles. Add leeks and onions, cook until the onion is soft and translucent, approximately 5 minutes. Introduce potato, squash, carrots, apple, and chicken stock. Once it boils, lower the heat to medium-low, cover, and let it simmer until the vegetables are tender, roughly 20 minutes.
Effortlessly blend the soup in batches in a blender or smooth it in the pot with a stick blender. After achieving a smooth consistency, transfer the soup back to the pot and mix in the wine and cream. Add nutmeg, salt, and pepper to your taste, then gently simmer for 5 minutes. Serve in bowls and embellish with chopped chives for a delightful finish.

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