Savory Butternut Soup
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
¼ Cup Dry White Wine
½ Cup Cream
¼ Teaspoon Ground Nutmeg
Salt And Pepper To Taste
2 Tablespoons Chopped Chives
Directions
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.