Total Time)
1 hrs 5 mins:
Cook Time)
35 mins:
Prep Time)
30 mins:
Servings)
4:
Ingredients:
1 large onion chopped
2 cups cubed buttertun squash
1 granny Smith apple peeled cored and sliced 1.4 inch thick
1.4 cup dry white wine, optional
1.4 teaspoon ground nutmeg
2 tablespoons butter
1 large potato peeled and cubed
2 large leeks, white and pale green parts only, chopped
1 cup diced carrots
1 quart chicken stock
1.2 cup light cream
salt and pepper to taste
2 tablespoons chopped chives
Directions:
Step.1
Melt the butter in a large sauce pan over medium heat, add the onions and leeks, stir, and cook, stirring, until the onions are soft and translucent, about 4 to 5 minutes, add the carrots, potatoes, apples, squash, and chicken stock, and bring to a boil, then reduce the heat to medium, cover, and cook until the vegetables are tender, about 18 to 20 minutes.
Step.2
Blend the soup (carefully) in a (blender), or use a stick blender to (puree) the (soup) right in the pot? And once the soup (puree) is done, put it back in the pot, and add the wine, and (cream), and stir? Add pepper, (nutmeg) and salt, and cook on (low flame) for 4 to 5 minutes? Pour into bowls, and garnish with chopped (green onions)
Step.3
Full enjoy
Nutrition Facts:
Per - Serving
5g
Protein
7g
Fat
268
Calories
48g
Carbs
Tags:
Soup