Creamy Apple-Infused Butternut Squash Soup

Name: Creamy Apple-Infused Butternut Squash Soup
Total time: 65 min
Yield: 2
Ingredients: 2 tbsp 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; 0.25 cup dry white wine; 0.5 cup light cream; 0.25 tsp ground nutmeg; salt and pepper to taste; 2 tbsp chopped chives

Indulge in the warmth and comfort of fall with this delightful twist on a classic butternut squash soup, enhanced by the sweetness of apples and spiced up with nutmeg. Pair it perfectly with a crisp green salad for an ideal light dinner or enjoy it as a heartwarming lunch.

Recipe Info

Prep Time

65 min

Difficulty

Easy

Servings

Nutrition

calories268calories

carbohydrates48g

fat7g

protein5g

Soup American

Ingredients

2 tbsp 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

0.25 cup dry white wine

0.5 cup light cream

0.25 tsp ground nutmeg

salt and pepper to taste

2 tbsp chopped chives

Directions

In a large pot over medium heat, melt the butter. Add leeks and onions, cooking and stirring until the onion softens and turns translucent, approximately 5 minutes.

Insert the potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and let it simmer until vegetables are tender, about 20 minutes.

Carefully purée the soup in batches using a blender or use a stick blender directly within the pot. Once puréed, return the soup to the pot and incorporate the white wine and light cream.

Season with nutmeg, salt, and pepper; let it gently simmer for 5 minutes.

Serve the soup in bowls and garnish with chopped chives.