Butternut And Apple Harvest Soup
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
50
Sourness
38
mins
Prep time (avg)
7
Difficulty
Ingredients:
2 tbsps
Butter1 large
Onion (chopped)1 large
Potato (peeled and cubed)2 cups
Cubed Butternut Squash1 cup
Carrot (diced)1 cup
Light Cream1 tsp
Ground Nutmeg1
Salt2 tbsps
Chives (chopped)Directions:
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 the vegetables are soft, about 20 minutes
5
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot
6
Once the soup has been pureed, return it to the 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