I enjoy making soups this time of year especially soups that showcase the seasons fall vegetables. Not too mention that I am recovering from a food coma from the holiday eating and soup does a body good.
The flavor and color foundation of the butternut squash is enhanced with carrots, apple and onion. Your satisfaction is guaranteed.
Butternut and Apple Harvest Soup
Recipe from Allrecipes
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
1. 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.
2. Carefully puree the soup in batches in a blender or an immersion blender to puree the soup 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.