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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

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.

Cooking Light JANUARY 2008

  • Yield: 8 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 Gruyère cheese
  • 3 tablespoons chopped chives
  • Freshly ground black pepper (optional)

Preparation

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

Nutritional Information

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
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Golden Winter Soup recipe

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