About this recipe:This creamy soup is so warming and delicious. It's packed with vegetables, sweetened with apple and a pinch of nutmeg adds a lovely note of flavour.
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
275g cubed butternut squash
2 to 3 carrots, diced
1 Granny Smith apple, peeled, cored, and sliced
1 litre chicken stock
4 tablespoons dry white wine (optional)
125ml single cream
1/4 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh chives
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to the boil, then reduce heat to medium-low, cover and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, 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.