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!