Because we like to cook, (and I write a food blog!) I spend some portion of most days reading through recipes on cooking and food related websites. I was immediately drawn to this recipe when I came across it because of its name, Golden Winter. Just reading the name conjured up warm thoughts and a hope that the impending coldest season of the year wouldn’t be very severe. Of course, the name probably came from the color of the soup and the fact that the vegetables used to make it are most readily available in winter, but that’s besides the point. This soup is warming for both the body & soul.
The base for this hearty soup is butternut squash which adds a touch of sweet to the mix. Accents are provided by the potatoes and leeks. The soup finishes off with a salty bite from the Gruyère cheese and a hint of garlicky-onion flavor from the chives. Bring on the cold weather!
Golden Winter Soup
Golden Winter Soup (adapted from cookinglight.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 40 minutes, Yields: 8 servings
Ingredients:
- 2 tablespoons butter
- 1-1/2 pounds butternut squash,
peeled & cubed into 1/2-inch dice (about 5 cups) - 12 ounces russet potatoes, peeled & cubed into 1/2-inch dice (about 2 cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium leeks, sliced & washed (about 2 cups)
- 4 cups chicken broth
- 1 cup half-and-half
- crusty bread, shredded Gruyère cheese, and chopped chives for serving
Prep the squash, potato, and leeks first.
Directions:
Melt the butter in a large Dutch oven over medium-high heat. Add the squash, potato, salt, and pepper to the pot and sauté the veggies for 3 minutes.
Add the squash & potatoes to the butter in the Dutch oven.
Add the leeks and sauté 1 minute longer.
Add the leeks to the pot.
Stir in the broth and bring the mixture to a boil. Reduce the heat, and simmer the soup for 20 minutes or until the potato is tender, stirring occasionally.
Add the broth to the veggies
Remove the soup from the heat. Using a wand blender, blend the soup until smooth.
Using a wand blender . . .
. . . puree the soup until it is smooth.
Stir in the half-and-half.
Stir the half-and-half into the soup.
Cover the soup and return it to low heat to warm it through. Serve the soup with some crusty bread, chopped chives, and shredded Gruyère cheese.
Serve with chives & shredded Gruyère cheese on the soup and some bread on the side.
We’re ready for Winter! ~Linda
Golden Winter Soup (adapted from cookinglight.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 40 minutes, Yields: 8 servings
Ingredients:
- 2 tablespoons butter
- 1-1/2 pounds butternut squash, peeled & cubed into 1/2-inch dice (about 5 cups)
- 12 ounces russet potatoes, peeled & cubed into 1/2-inch dice (about 2 cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium leeks, sliced & washed (about 2 cups)
- 4 cups chicken broth
- 1 cup half-and-half
- crusty bread, shredded Gruyère cheese, and chopped chives for serving
Directions:
Melt the butter in a large Dutch oven over medium-high heat. Add the squash, potato, salt, and pepper to the pot and sauté the veggies for 3 minutes. Add the leeks and sauté 1 minute longer. Stir in the broth and bring the mixture to a boil. Reduce the heat, and simmer the soup for 20 minutes or until the potato is tender, stirring occasionally. Remove the soup from the heat. Using a wand blender, blend the soup until smooth. Stir in the half-and-half. Cover the soup and return it to low heat to warm it through. Serve the soup with some crusty bread, chopped chives, and shredded Gruyère cheese.