Name: Butternut and Apple Harvest Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Leeks (white and pale green parts only), chopped - 2 large; Onion, chopped - 1 large; Potato, peeled and cubed - 1 large; Cubed butternut squash - 2 cups; Diced carrots - 1 cup; Granny Smith apple, peeled, cored, and sliced 1/4-inch thick - 1; Chicken stock - 1 quart; Dry white wine (Optional) - ¼ cup; Light cream - ½ cup; Ground nutmeg - ¼ teaspoon; Salt and pepper to taste - ¼ teaspoon; Chopped chives - 2 tablespoons

Ingredients for - Butternut and Apple Harvest Soup

1. Butter 2 tablespoons

2. Leeks (white and pale green parts only), chopped 2 large

3. Onion, chopped 1 large

4. Potato, peeled and cubed 1 large

5. Cubed butternut squash 2 cups

6. Diced carrots 1 cup

7. Granny Smith apple, peeled, cored, and sliced 1/4-inch thick 1

8. Chicken stock 1 quart

9. Dry white wine (Optional) ¼ cup

10. Light cream ½ cup

11. Ground nutmeg ¼ teaspoon

12. Salt and pepper to taste ¼ teaspoon

13. Chopped chives 2 tablespoons

How to cook deliciously - Butternut and Apple Harvest Soup

1 . Stage

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 . Stage

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.