Carrot, apple and butternut squash soup

Carrot, apple and butternut squash soup


300 people made this

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.


Serves: 4 

  • 30g butter
  • 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

Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

  1. 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.
  2. 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.

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Reviews (3)


This was really quick & easy to make & tasted good. A little bit too sweet for my taste but still yum - 03 May 2010


beautiful soup swapped the apple for mushrooms thinly sliced and put in at the end tasted great. must be at least 10 or12 portions so very cheap as well - 30 Jan 2013


- Rated on - 15 Jan 2016

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