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.

 

GOLDEN WINTER SOUP

 

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.

 

Ingredients

• 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

Instructions

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.