Recipe Details
Ingredients
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2tablespoonsbutter
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2largeleeks (white and pale green parts only), chopped
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1largeonion, chopped
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1largepotato, peeled and cubed
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2cupscubed butternut squash
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1cupdiced carrots
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1Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
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1quartchicken stock
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¼cupdry white wine (Optional)
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½cuplight cream
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¼teaspoonground nutmeg
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salt and pepper to taste
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2tablespoonschopped chives
Cooking 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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories268 | |
% 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.
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