This soup is so delicious and is great for this time of year. And SO healthy! Look at all the veggies in the ingredient list! And the apple gives this soup a nice sweetness. It freezes and re-warms well also.
2 Tbs olive oil
2 leeks, white and pale green parts only, washed and chopped
1 large onion, chopped
1 large sweet potato, peeled and cubed
2 C butternut squash, cubed
1 C carrots, diced
1 Granny Smith apple, peeled, cored and chopped
4 C chicken stock
1/2 C fat free half & half (you could use heavy or light cream also)
1/4 t freshly grated nutmeg
Salt, to taste
Heat oil in a large pot over medium heat. Stir in leeks and onions and cook for about 5 minutes, until onions soften. Add sweet potatoes, squash, carrots, apples and chicken stock. Bring everything to a boil, then reduce heat to medium low and cover. Simmer until the vegetables are soft, about 20 minutes.
Remove from heat and allow to cool for a bit (very important!) In batches, puree in a blender, stirring in half & half a little at a time. Return to pot and stir in salt and grated nutmeg. Ladle into bowls and serve. I also grated some nutmeg on top of the individual soup bowls (just for looks).
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