Ingredients
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2 tablespoons butter
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2 large leeks (white and pale green parts only), chopped
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1 large onion, chopped
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1 large potato, peeled and cubed
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2 cups cubed butternut squash
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1 cup diced carrots
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1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
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1 quart chicken stock
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¼ cup dry white wine (Optional)
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½ cup light cream
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¼ teaspoon ground nutmeg
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salt and pepper to taste
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2 tablespoons chopped chives
Directions
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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.
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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.
Nutrition Facts (per serving)
268 | Calories |
7g | Fat |
48g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 268 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 16mg | 5% |
Sodium 810mg | 35% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 7g | 26% |
Total Sugars 13g | |
Protein 5g | 10% |
Vitamin C 49mg | 55% |
Calcium 122mg | 9% |
Iron 3mg | 18% |
Potassium 996mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.