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My review
Butternut and Apple Harvest Soup
cynjne
"My friend Diana generously shared her wonderful Fall themed soup recipe. The medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!"
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Ingredients
1 h 5 m servings 268 calsOriginal recipe yields 4 servings
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Directions
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- 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 a 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.
Nutrition Facts
Per Serving: 268 calories; 6.9 g fat; 47.5 g carbohydrates; 5.2 g protein; 16 mg cholesterol; 810 mg sodium. Full nutrition
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Reviews
Read all reviews 298397 Ratings
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Most helpful positive review
10/12/2008
Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato ...
Most helpful critical review
9/29/2009
I thought this was going to be a fantastic soup, but it was super bland and not flavorful at all. I agree with some other reviewers on those counts. I followed the recipe exactly, without the op...
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10/12/2008
Wow, this was great. I was craving a soup like the Butternut Squash soup at Bruegger's Bagels. I think this outdoes theirs. I admit I did make a few changes/additions. I used a sweet potato ...
10/18/2008
I made this soup, leaving out the cream & using a hand-held blender. It was awesome! I made another recipe the next week & was so dissapointed that I had to find this again & write a review. ...
2/4/2008
Great base - experiment with spices how you like. Can substitute apple cider vinegar for wine. Cinnamon is a great fit, with the apples & the squash.. as are nutmeg and ground cloves. Tastes...
9/10/2008
Perfect soup! A balance of tangy and mellow, sweet and savory , comforting, fresh, and wholesome. The only changes I made were to add a little celery that needed to be used, used heavy cream bec...
12/4/2010
Love this soup. I've made it several times in the last few weeks. I used canned pumpkin in place of the squash to save on some time. I also never ever have leeks on hand so I used regular onio...
9/22/2008
This was delicious, though I did not follow the recipe to a T. I was hoping to not add the cream (lactose intolerant) so I tried it before adding--delicious without it! This was a family hit.
1/28/2008
We loved this soup. I followed the suggestion of using a sweet potato rather than white potato and liked that idea. Lazy me also used vegetable bouillon powder to make the stock. And I omitted t...
2/3/2011
I LOVE this recipe. My picky 7 and 2 yr olds eat this up like there is no tomorrow. I bake the squash in the oven with olive oil and salt and pepper (cut in half). When I pull that out, i sta...