Golden Autumn Soup
244
Golden Autumn Soup recipe
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 236g (8.3 oz)Amount per Serving
Calories 36361% of calories 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?
