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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.
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