I have been making this soup ever since it appeared in Cooking Light magazine in January 2008. As soon as butternut squash come into season, this is one of the first meals that I cannot wait to make. A delicious combination of butternut squash, potato, and leeks, Golden Winter Soup is hearty with a nice balance of flavors.
Once you prep the squash, potatoes, and leeks, which takes maybe 20 minutes or so, the soup comes together really easily. This soup is delicious served with Gruyere toasts, which add a salty note to balance the slightly sweet, slightly savory soup. Golden Winter Soup is definitely a favorite in our family, and I hope it will become one of yours, too.
Golden Winter Soup
Makes 8 1-cup servings
For the soup:
- 2 tbsp. 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 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups low sodium chicken broth
- 1 cup half-and-half
- Freshly ground black pepper and/or chopped chives, for serving
For the Gruyere toasts:
- 16 baguette slices
- 3 ounces Gruyere cheese, sliced or shredded
- Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat.
- Using an immersion blender, puree soup until smooth. (Alternatively, the soup may be pureed in batches in a blender.)
- Stir in half-and-half. Cover and keep warm.
- To make the Gruyere toasts, preheat broiler. Arrange baguette slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
- To serve, ladle soup into bowls; top each serving with chives and freshly ground black pepper, if desired. Serve with Gruyere toasts.
Recipe from Cooking Light, January/February 2008