Butternut Squash Soup with Apple

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 5 minutes

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

Directions

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.

Nutrition

• Calories: 268 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 16 mg
• Sodium: 810 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 5 g