September 28, 2017 | POSTED IN

Apple and Butternut Squash Soup

Apple Butternut Squash Soup web

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!


  • 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



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.