I know fall has just begun, but this ‘Winter’ soup recipe with butternut squash sounds amazing! Would have been perfect last Saturday with the rainy weather.
Ingredients
- 2 tablespoons butter
- 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup half-and-half
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
Directions
- Preheat broiler. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes.
- Add leek; sauté 1 minute. Stir in broth; bring to a boil.
- Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
- Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
- Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
- Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving.
- Garnish with freshly ground black pepper, if desired.
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