More soup recipes! This was a really excellent and filling Cooking Light soup from a 2008 back issue. The base of butternut squash, potatoes, and leeks is really delicious. This is similar to a French potage.
GOLDEN WINTER SOUP
Serve this soup with a green salad and crusty bread. The original recipe calls to make Gruyere topped toasts to serve alongside it. I saved the calories from all of that cheese and had a salad and cheeseless bread instead. I recommend using the pre-peeled and pre-cut butternut squash. Even if it costs more, it saves you a TON of time.
- 2 tbsp. butter
- 5 c. cubed and peeled butternut squash (approx. 1.5 lbs.)
- 2 c. cubed and peeled russet potatoes
- 1 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 2 c. sliced leeks (about 2 medium)
- 4 c. fat free chicken broth (approx. 1 box)
- 1 c. half-and-half
1. Melt butter in a Dutch oven over medium high heat. Add squash, potato, salt, and pepper. Saute 3 minutes.
2. Add leek and sauté until leek begins to soften.
3. Stir in chicken broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes or until the potato and squash are very tender. Stir occasionally.
5. Place half of the potato mixture in a blender or Cuisinart. Process until smooth and pour into a large bowl. Repeat with other half of soup.
6. Stir in half-and-half.
7. Cover and keep warm until serving. Garnish with additional fresh black pepper.