This is a recipe I found via All Recipes and have tweaked. It’s delish… especially with some fresh, hot bread and a glass of white wine (Barefoot’s Pinot Grigio is my personal preference)… and then maybe you could finish it off with a Hollywood Square. Or two. Or four. 🙂
INGREDIENTS
they have been tweaked from the original recipe
2 tablespoons butter
1 large onion, chopped
1 large potato, peeled and cubed
1 small bag of frozen cubed butternut squash
1 cup diced carrots
2 stalks of celery
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
4 cups chicken stock
1/4 cup dry white wine
1/2 cup whole milk
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives
DIRECTIONS
these directions are taken straight from All Recipes because they were perfect…
Melt butter in a large pot over medium heat. Stir in onions, and cook until it softens and turns translucent, about 5 minutes. Add potato, squash, carrots, celery, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
Enjoy!
