Prep 20 mins
Cook 20 mins
From cooking Light Jan 2008.....sweet butternut squash combined with the salty gruyere toasts=YUMM!
- 2 tablespoons butter
- 5 cups butternut squash, cubed & peeled (about 1 1/2 pounds)
- 2 cups russet potatoes, cubed & peeled (about 12 ounces)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups leeks, sliced (about 2 medium)
- 4 cups reduced-sodium fat-free chicken broth
- 1 cup half-and-half
- 12 ounces baguette, cut into 16 slices
- 3⁄4 cup gruyere cheese, shredded (3 ounces)
- 3 tablespoons chives, chopped
- fresh ground black pepper (optional)
- Preheat broiler.
- 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.
- Place half of 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.
- Cover and keep warm.
- For Gruyere Toasts:.
- Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
- Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.
This was a very satisfying soup and I love the toast. I added cinnamon and nutmeg.