Butternut Squash Soup with Apple
- Total time
- 1 h 5
- servings
- 4 servings
- Dish type
- Starter
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Contains milkContains sulphitesPork-freeGluten-free
Prep
30 min
Cook
35 min
Total time
1 h 5
Ingredients
Ingredients
servings
- 2 c. à soupe butter
- 2 large leeks (white and pale green parts only), chopped
- 1 large onion, chopped
- 1 large potato, peeled and cubed
- 2 tasse cubed butternut squash
- 1 tasse diced carrots
- 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
- 1 quart chicken stock
- 0,25 tasse dry white wine
- 0,5 tasse light cream
- 0,25 c. à café ground nutmeg
- salt and pepper to taste
- 2 c. à soupe chopped chives
Method
- 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.
- 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.
Nutrition
- calories
- 268 kcal
- fatContent
- 7 g
- fiberContent
- 7 g
- sugarContent
- 13 g
- sodiumContent
- 810 mg
- proteinContent
- 5 g
- cholesterolContent
- 16 mg
- carbohydrateContent
- 48 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
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