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



  • 1/4 c
  • 1 large
    onion, chopped
  • 2
    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)
  • pinch
  • pinch
  • 1/4 c
    chives, fresh/chopped
  • ·
    carrot, shredded

How to Make Golden Autumn Soup


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

Printable Recipe Card

About Golden Autumn Soup

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

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