Golden Autumn Soup Recipe

Name: Golden Autumn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 large onions chopped; 2 each leeks chopped; 1 large potatoes diced, peeled; 1 cup carrots thin sliced; 2 cups butternut squash cubes; 3 cups chicken broth; 2 cups light cream (half&half); 2 ounce white wine dry , optional; 1 x salt and black pepper; 1 x chives grated carrot , for garnish, optional

Servings: persons

1/4 cup butter
1 large onions chopped
2 each leeks chopped
1 large potatoes diced, peeled
1 cup carrots thin sliced
2 cups butternut squash cubes
3 cups chicken broth
2 cups light cream (half&half)
2 ounce white wine dry , optional
1 x salt and black pepper
1 x chives grated carrot , for garnish, optional

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.
5
Return to saucepan.
6
(Can be made ahead and frozen to this point).
7
Stir in cream to desired consistency.
8
Add wine if desired.
9
Heat slowly until very hot (do not boil).
10
Taste and season with salt and pepper.
11
Serve hot.

1695

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, 1 large onions chopped, 2 each leeks chopped, 1 large potatoes diced, peeled, and more.

Yes, Golden Autumn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden Autumn Soup

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