Ingredients

• 2 T Butter
• 2 ea leeks, chopped
• 1 ea onion, chopped
• 1 ea potato, peeled and cubed
• 2 C butternut squash, cubed
• 1 C carrots, diced
• 1 ea Granny Smith apple, peeled, cored, 1/4-inch slice
• 1 qt chicken stock
• 1/4 C dry white wine
• 1/2 C light cream
• 1/4 t nutmeg, ground
• 2 T chives, chopped

Instructions

1. Saute the leeks and onion in the butter until translucent, then add the potato, squash, carrots, apple, and chicken stock. Bring to a boil, then simmer until the vegetables are soft.
2. Puree the soup, then return to the pot, stir in the wine and cream, season with nutmeg, salt and pepper to taste.
3. Plate, garnish with chives, and serve hot.

Source: www.allrecipes.com

Contributed by: Skip