Butternut Squash Soup with Apple

Ingredients

For 4 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. 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. 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.