Niamh Recipes

Butternut Squash Soup with Apple

Name: Butternut Squash Soup with Apple
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 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; ¼ cup dry white wine (Optional); ½ cup light cream; ¼ teaspoon ground nutmeg; salt and pepper to taste; 2 tablespoons chopped chives

4 servings

porções

30 minutes

tempo ativo

1 hour 5 minutes

tempo total

Começar a Cozinhar

Ingredientes

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

¼ cup dry white wine (Optional)

½ cup light cream

¼ teaspoon ground nutmeg

salt and pepper to taste

2 tablespoons chopped chives

Instruções

Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until 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 vegetables are soft, about 20 minutes.

Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, 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.

Nutrição

Tamanho da Porção

Calorias

268 kcal

Gordura Total

7 g

Gordura Saturada

4 g

Gordura Insaturada

0 g

Gordura Trans

Colesterol

16 mg

Sódio

810 mg

Carboidrato Total

48 g

Fibra Dietética

7 g

Açúcares Totais

13 g

Proteína

5 g