Butternut Squash Soup with Apple

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
• 0.25 cup dry white wine
• 0.5 cup light cream
• 0.25 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

Instructions

1. 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.
2. 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.