BUTTERNUT AND APPLE HARVEST SOUP

BUTTERNUT AND APPLE HARVEST SOUP image

Number Of Ingredients 12

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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 butternut squash, cubed
1 cup carrots, diced
1 Granny Smith apple, peeled, cored and cut into 1/4-inch slices
1 quart chicken stock
1/4 cup (optional) dry white wine
1/2 cup light cream
1/4 teaspoon ground nutmeg, salt and pepper to taste
2 tablespoons chives, chopped

Steps:

Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the 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 the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot.
Once the soup has been pureed, 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.