Butternut and Apple Harvest Soup You Have To Try

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Butternut and Apple Harvest Soup

"My pal Diana generously shared her extraordinary Fall themed soup recipe. The medley of Autumn vegetables combine to make a splendidly warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!"

Ingredients :

2 tablespoons butter
2 huge leeks (white and pale green components only), chopped
1 huge onion, chopped
1 massive potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/four-inch thick
1 quart chicken stock
1/4 cup dry white wine (optionally available)
half cup mild cream
1/4 teaspoon floor nutmeg
salt and pepper to taste
2 tablespoons chopped chives

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H5M

Melt butter in a big pot over medium warmness. Stir in leeks and onions, and prepare dinner until the onion softens and turns translucent, about five minutes. Add potato, squash, carrots, apple, and hen stock. Bring to a boil, then lessen heat to medium-low, cover, and simmer until the greens are tender, approximately 20 mins.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup proper inside the pot. Once the soup has been pureed, go back it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer lightly for 5 mins. Ladle into bowls and garnish with chopped chives.

Notes :

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