Diva Tasting: Fall Soups…

Savory Butternut Soup


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

¼ Cup Dry White Wine

½ Cup Cream

¼ Teaspoon Ground Nutmeg

Salt And Pepper To Taste

2 Tablespoons Chopped Chives


Step 1

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 30 minutes. Puree all with a blender or hand blender pour in cream and flavorings. Add remaining spices and simmer and serve.


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