Butternut Squash and Apple soups

By KimMoir

Ingredients

• 2 T. butter
• 2 large leeks (white and pale green parts only) chopped
• 1 large onion chopped
• 1 large potato, peeled and cubed
• 2 cups butternut squash, cubed
• 1 cup carrots diced
• 1 Granny Smith apple, peeled, cored and sliced 1/4 inch thick
• 1 qt. chicken stock
• 1/4 cup dry white wine
• 1/2 cup light cream
• 1/4 t. ground nut meg
• Salt and pepper to taste
• 2 T. chives, chopped

Preparation

Step 1

1. Melt butter in a pot over medium heat. Stir in leeks and onions and cook for 5 minutes, or until the onions soften and turn translucent.

2. Add potato, squash, carrots, apples and chicken stock. Bring to a boil, reduce heat, cover and simmer 20 minutes or until veg. are soft.

3. Process the soup in the bowl of a food processor and return to pot. Stir in wine and cream. Season with nutmeg, salt and pepper. Simmer gently for 5 minutes.

4. Serve hot.