This is one of my all-time favorite soup recipes. I have been making it ever since it was on the cover of Cooking Light Magazine, in January of 2008. I look forward to making this soup every Fall & Winter when the weather gets colder and butternut squash is in season–in fact, I’ve already made this 3 times this Fall! One of the great things about this recipe is that it has only a few ingredients and it’s super easy to make. The addition of potato makes this soup extra smooth and creamy, and the leeks provide a lot of flavor.
Simply garnished with some freshly cracked black pepper and chives, this soup makes an excellent first course for dinner (I served it most recently for Thanksgiving). Or, for a complete meal, you can serve it with a salad and crusty bread, dinner rolls, or homemade croutons. It can also be made a day ahead – just store it overnight in the refrigerator and reheat it over low heat.
Golden Winter Soup
- 2 tablespoons butter
- 5 cups (½-inch) cubed peeled butternut squash (about 1 ½ pounds)
- 2 cups (½-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 (optional- half-and-half can be omitted — see note below**)
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
- Melt the butter in a large Dutch oven over medium-high heat. Add the squash, potato, salt, and pepper to the pan; sauté 3 minutes. Add the leeks; sauté 1 minute. Stir in the chicken broth; bring to a boil. Reduce heat, and simmer 20 minutes or until the potato is tender, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Or you can use a blender: Place half of the 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, if desired. Cover and keep warm. Ladle 1 cup of soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Garnish with freshly ground black pepper, if desired.
Serves: 8 (serving size is 1 cup)
**Note: When I make this I omit the cream, as I prefer soups without cream. I have tried it with the half & half though and it is delicious both ways!
Source: slightly adapted from Cooking Light