Butternut and Apple Harvest Soup

Ingredients

• 2 tablespoons butter 
• 2 cups butternut squash cubed
• 1 cup carrots diced
• 1 quart chicken stock see 
• 2 tablespoons chives chopped
• 0.3 cup cooking wine dry white
• 1  apples i use 2 granny smith apples cored peeled sliced
• 0.3 teaspoon ground nutmeg 
• 2 large leeks white green chopped and pale parts only
• 0.5 cup cup heavy whipping cream light
• 1 large onion chopped
• 1 large potatoes cubed peeled
• 4 servings salt and pepper to taste

Equipment

• bowl
• ladle
• pot
• blender

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.
2. 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.
3. 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.