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Butternut Squash Soup with Apple

4

0 min

Butternut Squash Soup with Apple


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Time

0 min

Serving

4 persons

Calories

268

Rating

4.00★ (448)

Cuisine

Author: Victoria Buriak
The flavor of butternut squash, apple, and carrots combine to make this wonderful fall soup. Pair with crusty bread and a salad, and dinner is served! My friend Diana generously shared this wonderful recipe with me.

Ingredients

  • butter: 2 Tbsp
  • leeks (white and pale green parts only): 2 piece (chopped)
  • onion: 1 piece (chopped)
  • potato: 1 piece (cubed)
  • butternut squash: 2 cups (cubed)
  • carrots: 1 cup (diced)
  • Granny Smith apple, peeled, cored, and sliced 1/4-inch thick: 1 piece
  • quart chicken stock: 1 piece
  • dry white wine: 0.25 cup (optional)
  • light cream: 0.5 cup
  • ground nutmeg: 0.25 tsp
  • salt and pepper: (to taste)
  • chives: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

Butternut Squash Soup with Apple Photo 21
Butternut Squash Soup with Apple Photo 3 2
  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. 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.
    Butternut Squash Soup with Apple Photo 2
  2. 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.
    Butternut Squash Soup with Apple Photo 3

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