Cooking at Home: Golden Fall Butternut Squash Soup
A warm bowl of soup is always a favorite meal on a chilly fall day. The aroma fills the kitchen and warms the home. Unlike most of my soups that are broths, this one is pureed to a smooth creamy texture.
Golden Fall Butternut Squash Soup
By Theresa Oreskovich
2 tablespoon butter
5 cups (½ in) cubed peeled butternut squash (about 1½ pounds)
2 cups (½ in) cubed russet potato (about 12 oz)
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
Baguette or other bread choice
¾ cup (3 oz) shredded Gruyère cheese
3 tablespoons chopped chives
Soup1. Preheat broiler
2. Melt butter in large Dutch oven over medium high heat. Add squash, potato, salt, pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil
3. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in blender. Remove center piece of blender lip (to allow steam to escape); secure blender lid on blender. Place clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half.
Arrange bread slices in a single layer on a baking sheet and sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
Ladle 1 cup soup into bowls; top each serving with about 1 teaspoon chives.
Theresa Oreskovich is a hardworking mother of three who loves to spend time in the kitchen cooking and baking. Growing up in a large family, Theresa places importance on home-cooked meals and loves to try new recipes while still holding onto classics from her childhood.