Golden Winter Soup

This crisp day reminded me of one of my favorite recipes- which has now become a family favorite as well!  The combination of potatoes and squash should equal 7 cups total, so don’t worry if you have a little more or a little less of each.  You can also use onions in place of the leeks if desired.  At the end, I just puree the whole thing with my immersion blender and dinner is served!

 

Golden Winter Soup

  • 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
  • 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 a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Blend soup with immersion blender until smooth. Stir in half-and-half. Cover and keep warm.  Serve with crusty bread for dipping!

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