Butternut & Apple Harvest Soup
All this winter snow is making us crave some good old comfort food! This recipe utilizes our frozen diced butternut squash we sell at the Brookside Winter Farmers' Market. My wife made this for Thanksgiving. The addition of leeks, potatoes, and apples made it less sweet than most butternut soups and real comfort food. This recipe is from www.allrecipes.com.
- 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
- 1/4 cup dry white wine (optional)
- 1/2 cup light cream
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 2 tablespoons chopped chive
- 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.