Butternut & Apple Harvest Soup Serves: 3 Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest Print This Page Ingredients 2 tbsp Butter 2 large Leeks chopped 1 large Onion chopped 1 large Potato peeled & cubed 2 cups Butternut Squash cubed 1 cup diced Carrots 1 Granny Smith Apple peeled cored & sliced 1/4 thick 1 quart Chicken Stock 1/4 cup dry White Wine 1/2 cup light Cream 1/4 tsp ground Nutmeg Salt & Pepper to taste 2 tbsp chopped Chives Directions Melt butter in a large pot over medium heat and stir in leeks and onions,Cook until the onions soften and become translucent It will probably take 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 the vegetables are soft Carefully puree the soup in batches in your Omega Blender Once the soup has been pureed, return it to the pot and stir in wine and cream,Season with nutmeg, salt and pepper Simmer gently for 5 minutes then ladle into bowls and garnish with chopped chives Other Recipes You May Like
