Enjoy a cozy meal this fall with this delicious recipe.
2 tablespoon butter
2 large leeks (white and pale green parts), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups of butternute squashed, cubed
1 cup of carrots, diced
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 chives, chopped
- Using a large pot, melt the butter on medium heat and add leeks and onions until onions are translucent (about 5 minutes). Then add the potato, squash, carrots, apple and chicken stock and bring to a boil. Once boiling, reduce heat to medium-low and simmer with the lid on for about 20 minutes. The vegetables should be soft.
- Taking the soup off of the heat, puree in small batches using a blender. Once the vegetables and broth have been pureed, return to pot and add the wine and cream. Season with nutmeg, salt, and pepper while the soup simmers for 5 minutes. Ladle into bowls and top off with chopped chives.