so good! Next time I'd buy pre-processed butternut squash. I added a third leek as others had suggested, otherwise I followed the recipe. Yummmm!!!!!
Golden Winter Soup
Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.
Yield: 8 servings
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Amount per serving
- Calories: 329
- Calories from fat: 30%
- Fat: 10.9g
- Saturated fat: 6.2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.9g
- Protein: 12.8g
- Carbohydrate: 46.7g
- Fiber: 4.8g
- Cholesterol: 30mg
- Iron: 3.2mg
- Sodium: 813mg
- Calcium: 217mg
- 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 GruyÃ¨re cheese
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
- 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.
- 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
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