“My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!” - by cynjne
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the 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 the vegetables are soft, about 20 minutes.
- Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. 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. Ladle into bowls and garnish with chopped chives.
Nutrition
Amount Per Serving (4 total)
- Calories
- 314 cal
- 16%
- Fat
- 11.8 g
- 18%
- Carbs
- 48 g
- 15%
Based on a 2,000 calorie diet
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Reviews (183)
Rate This Recipe
"Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato for th..." See moree regular potato, apple cider for the wine and added a dash of ginger and cumin. Oh, and I used a Honeycrisp apple (very similar to Granny Smith but not quite as tart) instead of the Granny Smith. I will definitely be making this one again. A tip for handling the butternut squash-microwave whole for a few minutes, let cool then cut in quarters, seed, peel and cube."
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