Golden Autumn Soup

Golden Autumn Soup Recipe

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Michelle Antonacci


I just adopted this recipe. I will make it soon and post my results. :)


★★★★★ 2 votes



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1/4 c
1 large
onion, chopped
leeks, white part only, finely chopped
1 large
potato, peeled and diced
1 c
carrots, thinly sliced
2 c
butternut squash, diced in 1/2" cubes
3 c
chicken stock
2 c
light cream
2 oz
white wine, dry (optional)
1/4 c
chives, fresh/chopped
carrot, shredded

How to Make Golden Autumn Soup


  • 1In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
  • 2Add potato, carrots and squash; cook and stir 2 or 3 minutes.
  • 3Add stock; cover and simmer about 20 minutes or until vegetables are tender.
  • 4Puree in food processor or blender until very smooth; return to saucepan.
  • 5(Can be made ahead and frozen to this point).
  • 6Stir in cream to desired consistency.
  • 7Add wine if desired; heat slowly until very hot (do not boil).
  • 8Taste and season with salt and pepper.
  • 9Serve garnished with a sprinkle of chives and a little grated carrot.

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About Golden Autumn Soup

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy

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