Golden Winter Soup Recipe

Name: Golden Winter Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese; 3 tablespoons chopped chives; Freshly ground black pepper (optional)

Servings: persons

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 Gruyere cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

1
Preheat broiler.
2
Melt butter in a large Dutch oven over medium-high heat. 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. 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.
3
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.
4
Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. -Jeffery Lindenmuth

2658

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 (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, and more.

Yes, Golden Winter Soup 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.

Golden Winter Soup

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