This soup is really quite delicious and is a good way to utilize all the bounty of a Fall harvest. And guess what? It is pretty darn healthy to boot!
2 tablespoons butter OR 2 tablespoons olive oil
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt and pepper to taste
1. Melt butter (or heat oil) in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, sweet potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes.