Golden Winter Soup
Shared by Deb C., a soup recipe that she prepares in the fall with fresh squash and leeks from the Farmer’s Market. This creamy vegetable soup is easy to make and is delicious with the cheese toasts.
From Cooking Light, January 2008
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 ½ pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
½ 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 ounce baguette, cut into 16 slices
¾ cup (3 ounces) shredded Gruyere cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)
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 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 avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Ladle soup into serving bowls and top with 1 teaspoon of chives. Garnish with freshly ground black pepper, if desired.
Arrange bread slices in a single layer on a baking sheet, sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
Yield: 8 servings