Cooking Light Golden Winter Soup With Gruyere Toast

Name: Cooking Light Golden Winter Soup With Gruyere Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 5 cups butternut squash, cubed & peeled (about 1 1/2 pounds); 2 cups russet potatoes, cubed & peeled (about 12 ounces); 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 2 cups leeks, sliced (about 2 medium); 4 cups reduced-sodium fat-free chicken broth; 1 cup half-and-half; 12 ounces baguette, cut into 16 slices; 3/4 cup gruyere cheese, shredded (3 ounces); 3 tablespoons chives, chopped; fresh ground black pepper (optional)

Servings: persons

2 tablespoons butter
5 cups butternut squash, cubed & peeled (about 1 1/2 pounds)
2 cups russet potatoes, cubed & peeled (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups leeks, sliced (about 2 medium)
4 cups reduced-sodium fat-free chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup gruyere cheese, shredded (3 ounces)
3 tablespoons chives, chopped
fresh ground black pepper (optional)

1
Preheat broiler.
2
Melt butter in a large Dutch oven over medium-high heat.
3
Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
4
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.
5
Repeat procedure with remaining potato mixture.
6
Stir in half-and-half.
7
Cover and keep warm.
8
For Gruyere Toasts:
9
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
10
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.

2658

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 5 cups butternut squash, cubed & peeled (about 1 1/2 pounds), 2 cups russet potatoes, cubed & peeled (about 12 ounces), 1 teaspoon kosher salt, and more.

Yes, Cooking Light Golden Winter Soup With Gruyere Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cooking Light Golden Winter Soup With Gruyere Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions