golden autumn soup

Name: Golden Autumn Soup
Yield: 6
Ingredients: 1/4 cup(s) butter; 1 large onion, chopped; 2 - leeks, white part only, finely chopped; 1 large potato, peeled and diced; 1 cup(s) carrots, thinly sliced; 2 cup(s) butternut squash, diced in 1/2" cubes; 3 cup(s) chicken stock; 2 cup(s) light cream; 2 ounce(s) white wine, dry (optional); pinch(es) salt; pinch(es) pepper; 1/4 cup(s) chives, fresh/chopped; - carrot, shredded

(2 RATINGS)

46 Pinches

Michelle Antonacci

Medina, OH

Updated on Sep 7, 2010

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

Rate

No Image

prep time

cook time

method ---

yield 6 serving(s)

Ingredients

1/4 cup butter
1 large onion, chopped
2 - leeks, white part only, finely chopped
1 large potato, peeled and diced
1 cup carrots, thinly sliced
2 cups butternut squash, diced in 1/2" cubes
3 cups chicken stock
2 cups light cream
2 ounces white wine, dry (optional)
pinch salt
pinch pepper
1/4 cup chives, fresh/chopped
- carrot, shredded

How To Make golden autumn soup

Step 1

In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.

Step 2

Add potato, carrots and squash; cook and stir 2 or 3 minutes.
Step 3

Add stock; cover and simmer about 20 minutes or until vegetables are tender.
Step 4

Puree in food processor or blender until very smooth; return to saucepan.
Step 5

(Can be made ahead and frozen to this point).
Step 6

Stir in cream to desired consistency.
Step 7

Add wine if desired; heat slowly until very hot (do not boil).
Step 8

Taste and season with salt and pepper.
Step 9

Serve garnished with a sprinkle of chives and a little grated carrot.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes