Description
A velvety butternut squash soup gently sweetened with apple and balanced with aromatic vegetables and warm nutmeg for a cozy, comforting fall dish.
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
- 1/4 cup broth or water
- 1/2 cup light cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 tablespoons chopped chives
Instructions
- Melt the butter in a large pot over medium heat.
- Add the leeks and onion and cook until softened and translucent, about 5 minutes.
- Add the potato, butternut squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the vegetables are very tender.
- Purée the soup in batches using a blender, or blend directly in the pot with an immersion blender.
- Return the smooth soup to the pot and stir in the broth or water and the light cream.
- Season with nutmeg, salt, and pepper, then let the soup simmer gently for 5 minutes.
- Ladle into bowls and garnish with chopped chives.
Notes
- Add cinnamon or curry powder for alternate warm flavor profiles.
- Use coconut milk instead of cream for a dairy-free version.
- Roast the squash beforehand for deeper flavor.
- Add a knob of butter before serving for extra richness.
- Loosen thickened leftovers with broth or water.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 10g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
