Butternut and Apple Harvest Soup

Name: Butternut and Apple Harvest Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 473 milliliters cubed butternut squash; 237 milliliters diced carrots; 946 milliliters chicken stock; 2 Tbsps chopped chives; 59 milliliters dry white wine (optional); 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick; 0 teaspoons ground nutmeg; 2 larges leeks (white and pale green parts only), chopped; 118 milliliters light cream; 1 large onion, chopped; 1 large potato, peeled and cubed; 4 servings salt and pepper to taste

Need a gluten free and vegetarian soup? Butternut and Apple Harvest Soup could be a spectacular recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 330 calories, 10g of protein, and 14g of fat. This recipe serves 4. Head to the store and pick up leeks, onion, salt and pepper, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

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.

Ingredients you will need

Butter

Onion

Leek

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Stock

Vegetable

Carrot

Potato

Squash

Apple

Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right 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.

Ingredients you will need

Chives