Apple-Butternut Squash Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 medium leeks 1 medium onion, chopped 1/2 cup chopped celery
3 tablespoons butter or margarine, melted 1 (1-pound) butternut squash, peeled, seeded, and chopped 2 large Granny Smith apples, peeled, cored, and chopped
1 small turnip, peeled and chopped 1/2 cup chopped carrot 4 cups canned diluted chicken broth
1/4 cup plus 2 tablespoons butter or margarine 1/4 cup all-purpose flour 1 cup apple cider
1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
1/4 teaspoon dried whole rosemary, crushed 1/4 teaspoon dried whole sage, crushed 1/4 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese 1/2 cup whipping cream croutons (optional)



1 Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves; wash leeks, and chop.
2 Saute leeks, onion, and celery in 3 tablespoons butter in a large Dutch oven until vegetables are tender. Add squash, apple, turnip, carrot, and chicken broth, stirring to combine. Bring mixture to a boil; cover, reduce heat, and simmer 45 minutes or until vegetables are tender. Remove 1 cup liquid from vegetable mixture, and set liquid aside.
3 Melt 1/4 cup plus 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook over medium heat 3 minutes, stirring constantly. Remove from heat. Gradually add 1 cup reserved liquid, stirring constantly with a wire whisk until mixture is thickened and smooth. Add flour mixture to soup, stirring well. Add apple cider, salt, nutmeg, rosemary, sage, and pepper; stir well. Simmer soup, uncovered, 10 minutes or until thoroughly heated. Add shredded cheese and whipping cream, stirring until cheese melts. Ladle soup into individual serving bowls. Garnish with croutons, if desired.

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