Butternut and Apple Harvest Soup

Butternut and Apple Harvest Soup

198 Reviews 13 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
cynjne
Recipe by  cynjne

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

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Reviews (198)

Rate This Recipe
BNNYBTT
184

BNNYBTT

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 the 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.

DreamSnatcher
67

DreamSnatcher

I made this soup, leaving out the cream & using a hand-held blender. It was awesome! I made another recipe the next week & was so dissapointed that I had to find this again & write a review. The apple & carrots are the key to making this soup tasty and hearty.

Marty
50

Marty

Great base - experiment with spices how you like. Can substitute apple cider vinegar for wine. Cinnamon is a great fit, with the apples & the squash.. as are nutmeg and ground cloves. Tastes better after a few days. I make ahead and freeze in jars to take to work :)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 874 mg
  • 35%

Based on a 2,000 calorie diet

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