Creamy butternut squash soup with Granny Smith apple and nutmeg — all the flavors of fall. Pair with crusty bread and a salad for an easy dinner.

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
  • 1/4 cup dry white wine (optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons chopped chives

Instructions

  1. 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.
  2. 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.
  3. Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot.
  4. Return puréed soup to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes.
  5. Ladle into bowls and garnish with chopped chives.

Check out the Original Recipe.