Here’s a little bit of autumn heaven, my favorite season of the year since absolutely forever. It’s adapted from the newsletters of a terrific local CSA, Geauga Family Farms.
- 2 Tbsp. olive oil
- 2 large leeks, chopped (white and pale green parts)
- 1 large sweet onion, chopped
- 1 large potato, cubed
- 2 c. cubed butternut squash
- 1 c. carrots, peeled and diced
- 1 Granny Smith apple, peeled, cored and sliced 1/4″ thick
- 1 qt. chicken stock
- 1/4 c. dry white wine (optional)
- 1/2 c. almond milk or organic whole milk
- 1/4 tsp. ground nutmeg
- 1 t. kosher salt
- 1/2 t. fresh ground pepper
- chopped chives
Melt olive oil in large pot over medium heat. Add leeks and onions, cook approx 5 min., until onions are translucent. Add potato, squash, carrots, apple, and stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are soft, about 20 min. Puree in batches in countertop blender, or use stick blender in the pot. Then stir in milk and wine. Season with nutmeg, salt and pepper. Simmer gently 5 min. Garnish with chives. Makes 4 bowls, 6 cups.