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A cozy and creamy fall soup combining sweet butternut squash, tart Granny Smith apple, and warm nutmeg. Perfect for a comforting family dinner and easily customized with various ingredients.

Ingredients

Scale
  • 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
  • 1/4 cup dry white wine (optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons chopped chives

Instructions

  1. Chop the white and pale green parts of 2 large leeks and chop 1 large onion.
  2. Peel and cube 1 large potato; cube 2 cups butternut squash; dice 1 cup carrots; peel, core, and slice 1 Granny Smith apple 1/4-inch thick.
  3. Melt 2 tablespoons butter in a large pot over medium heat.
  4. Add the leeks and onions and cook, stirring, until soft and translucent, about 5 minutes.
  5. Add the potato, butternut squash, carrots, apple, and 1 quart chicken stock to the pot.
  6. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
  7. Carefully purée the soup until smooth using an immersion blender or purée in batches in a blender and return to the pot.
  8. Stir in 1/4 cup dry white wine (optional) and 1/2 cup light cream.
  9. Season with 1/4 teaspoon ground nutmeg and salt and pepper to taste.
  10. Simmer gently for 5 minutes to blend flavors.
  11. Garnish with 2 tablespoons chopped chives.

Notes

Using tart Granny Smith apples balances natural sweetness from the butternut squash; sweeter apples yield a sweeter soup., Slow-cooking leeks and onions until translucent builds a mellow savory base., Roasting butternut squash before adding adds a gentle smoky flavor., When pureeing, cool soup slightly and blend in batches to prevent splashes; immersion blender is an easy alternative., Adjust thickness by adding more stock to thin or simmering uncovered to thicken., Add cream or dairy-free substitute at end to keep soup silky., Taste before salting as stock might be salty., Optional garnishes include yogurt, toasted pumpkin seeds, or crispy bacon bits., Recipe is customizable with swaps such as sweet potato for potato, cinnamon addition, alternate apples, or dairy substitutes like Greek yogurt or coconut milk., Vegetable broth can replace chicken stock to make vegetarian., Dry white wine is optional and may be replaced with extra stock or apple cider for different flavor notes., Frozen or pre-cut butternut squash can be used; adjust cooking time as needed., For ultra-creamy texture, soup can be strained but it is not required.

Nutrition

Find it online: https://gingerbaking.com/butternut-squash-soup-with-apple/