Sunday, January 5, 2014

Golden Winter Soup

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.
Recipe Notes
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.

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