Apple and Butternut Squash Soup

Here in Livermore Valley, we are beginning to see the first hints of fall weather. The highs are now in the 70s, and there is a hint of some seasonal fall rain in the forecast. At times like this we like to pull out our fall recipe book, and at the top of the list is a classic recipe for squash soup, where tart apples and dry wine are added to give the soup a little lift.

I can’t really find an attribution for this recipe – it was a hand-written attachment in an old Martha Stewart magazine. It makes a wonderful soup, and squash and apples are classic fall ingredients. Moreover, it is marvelous with our new Chardonnay. So enjoy!

Ingredients

• 2 Cups Butternut Squash cubed*
• 1 Quart Chicken Stock
• 1/4 Cup White Wine
• 1/2 Cup Heavy Cream
• 2 – 3 Tbsp Butter
• 2 Leeks (white and light green parts) chopped
• 1 Onion chopped
• 1 Russet Potato peeled and cubed
• 1 Cup Carrots chopped
• 2 Apples (tart like Granny Smith) cored, peeled, and sliced
• 1/2 Teaspoon Nutmeg (fresh ground)
• Salt and Pepper to taste
• Chives chopped for garnish

Directions

In a stock pot, heat the chicken stock to a simmer. In a separate pan, saute leeks and onions until soft. Add the potato, squash, apple, and carrots and saute for a few minutes more. Add the saute to the stock and bring to a boil. Reduce heat, cover, and let simmer until the vegetables are soft (about 30 minutes).

Take off the heat, and then blend (in a blender or use a stick blender). Return the soup to the pot, and then add the wine and cream. Season with salt and pepper and add the fresh nutmeg. Stir and return to a gentle simmer.

*Sometimes I prefer to roast the butternut squash before adding it to the soup. It gives a sweeter edge to the soup, which is appreciated on a cold day.

Garnish with the chives when ready to serve.