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Golden Autumn Soup

 
244

Golden Autumn Soup recipe

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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