How to Make Butternut Squash Soup with Apple - A Step-by-Step Guide

If you're looking for a delicious and comforting soup to warm up during the colder months, then look no further than this Butternut Squash Soup with Apple recipe. This creamy and flavorful soup combines the natural sweetness of butternut squash with the tartness of apples, creating a perfect balance of flavors that will surely impress your taste buds. Whether you're hosting a dinner party or simply craving a hearty, homemade meal, this recipe is a guaranteed crowd-pleaser.

Butternut s...

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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
  • ¼ cup dry white wine (Optional)
  • ½ cup light cream
  • ¼ teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until 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 vegetables are soft, about 20 minutes.
  • Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, 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

    268 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 810mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 7g
    • Total Sugars: 13g
    • Protein: 5g
    • Vitamin C: 49mg
    • Calcium: 122mg
    • Iron: 3mg
    • Potassium: 996mg