Golden Autumn Soup
Golden Autumn Soup recipe
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | large |
onions
chopped |
|
| 2 |
leeks
chopped |
*
|
|
| 1 | large |
potatoes
diced, peeled |
|
| 1 | cup |
carrots
thin sliced |
|
| 2 | cups |
butternut squash
cubes |
*
|
| 3 | cups |
chicken broth
|
|
| 2 | cups |
light cream (half&half)
|
|
| 2 | ounce |
white wine
dry , optional |
|
|
salt and black pepper
|
*
|
||
|
chives
grated carrot , for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 2 | each |
leeks
chopped |
*
|
| 1 | large |
potatoes
diced, peeled |
|
| 237 | ml |
carrots
thin sliced |
|
| 473 | ml |
butternut squash
cubes |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 473 | ml |
light cream (half&half)
|
|
| 57.8 | ml/g |
white wine
dry , optional |
|
| 1 | x |
salt and black pepper
|
*
|
| 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.
