Butternut Squash Soup with Apple

Name: Butternut Squash Soup with Apple
Total time: 65
Yield: 4
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; 0.25 cup dry white wine; 0.5 cup light cream; 0.25 teaspoon ground nutmeg; salt and pepper to taste; 2 tablespoons chopped chives

Recipe by cynjne from allrecipes.com

Soup 1 Hr. 5 Mins.

Ingredients

4 servings

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2 tablespoons butter
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2 large leeks (white and pale green parts only), chopped
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1 large onion, chopped
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1 large potato, peeled and cubed
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2 cups cubed butternut squash
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1 cup diced carrots
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1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick

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1 quart chicken stock
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0.25 cup dry white wine
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0.5 cup light cream
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0.25 teaspoon ground nutmeg
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salt and pepper to taste
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2 tablespoons chopped chives

Instructions

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.