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Golden Autumn Soup

Golden Autumn Soup

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Submitted by moonshine

Golden Autumn Soup recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
1 1
LARGE LARGE ONIONS
chopped
2 2
EACH LEEKS
chopped *
1 1
LARGE LARGE POTATOES
diced, peeled
1 237
CUP ML CARROTS
thin sliced
2 473
CUPS ML BUTTERNUT SQUASH
cubes *
3 7.1E+2
CUPS ML CHICKEN BROTH
2 473
2 57.8
OUNCE ML/G WHITE WINE
dry , optional
1
X CHIVES
grated carrot , for garnish, optional *

Directions

In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.

Add potato, carrots and squash; cook and stir 2 or 3 minutes.

Add stock; cover and simmer about 20 minutes or until vegetables are tender.

Purée in food processor or blender until very smooth.

Return to saucepan.

(Can be made ahead and frozen to this point).

Stir in cream to desired consistency.

Add wine if desired. Heat slowly until very hot (do not boil).

Taste and season with salt and pepper.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 363 61% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 279mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 14g
Vitamin A 236% Vitamin C 30%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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