Golden Winter Soup (Butternut Squash, Potato, Leek)
This Golden Winter Soup is a creamy vegetarian soup made with butternut squash, potato and leeks. It's one of our favorite hearty winter soups, and it's so easy to make!
Servings: 6 servings
- 2 tablespoons olive oil
- 1 large butternut squash peeled, seeded and chopped into 1/2-inch pieces (5-6 cups)
- 1 large russet potato peeled, chopped into 1/2-inch pieces (2 cups)
- 2 leeks white and light green parts only, sliced and rinsed well
- 1/2 teaspoon salt
- 4 cups low sodium vegetable broth
- 1/2 cup half and half see note
Heat the olive oil in a large Dutch oven or large pot over medium-high heat on the stove.
Add the butternut squash and potato to the pot and cook, stirring often, 4-5 minutes or until the vegetables begin to lightly brown.
Add the leek and cook, stirring often, for 2-3 minutes until the leek begins to soften.
Season with the salt and pepper. Pour in the vegetable broth and stir.
Bring to a boil, reduce the heat to a simmer, and cover. Cook for 20 minutes or until the vegetables are soft.
Remove from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you may transfer the soup in batches to a countertop blender.
Stir in the half and half. Taste and season with more salt and pepper as needed.
- Half and half is a mixture of equal parts cream and whole milk. You may substitute heavy cream if half and half is not available. This soup is also delicious without the cream, or with coconut milk.
- Recipe adapted from Cooking Light.
Serving: 1.5cups | Calories: 198kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 842mg | Potassium: 776mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14185IU | Vitamin C: 33.5mg | Calcium: 107mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com