Every few months, I’ll go down and pull out a few issues and glance through those pages again. The last time I came up with this issue – back from January and February of 2008. There are literally about 30 recipes marked on this particular issue, but I couldn’t get the cover photo recipe out of my head – the Golden Winter Soup. I am a sucker for anything with butternut squash, and the nights are cool enough now that I’m craving soup quite often. So I knew this would be the perfect recipe to try out! Read my notes below to see what I thought of this recipe.
Golden Winter Soup
Yield: 8 serings
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
2 tablespoons butter
5 cups (1/2 inch cubed) peeled butternut squash (about 1 1/2 lbs)
2 cups (1/2 inch cubed) peeled russet potato (about 12 oz)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced and cleaned leek (about 2)
4 cups fat-free chicken broth
1 cup half-and-half
1 baguette, cut into 16 slices
3/4 cup shredded Gruyere cheese
3 tablespoons chopped chives
freshly ground pepper
1 - In a large pot or Dutch oven, melt the butter over medium heat. Add the squash, potato, salt and pepper and sautee for 3 minutes. Add the leek and sautee an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
2 - Put half of the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half-and-half. Let the soup warm through.
3 - Meantime, lay the baguette slices on a baking sheet and top with the cheese. Bake until the cheese is melted.
4 - Divide the soup between 8 bowls. Top each with 2 of the baguette pieces and sprinkle with chives.
*The hardest part of this soup is cutting up the butternut squash. I use a very sharp knife to cut the squash into fourths, remove the seeds, and then I use a vegetable peeler to remove the skin. From there it's easy to cut into chunks.
*I would skip the baguette next time. The soup is perfect as is and doesn't need bread.
*A food processor or immersion blender can also be used in place of the blender.Nutritional Information per serving:
Serving size: 1 cups
Calories per serving: 329
Fat per serving: 10.9g
Saturated Fat per serving: 6.2g
Sodium per serving: ,span class="sodium">813g
Fiber per serving: 4.8g
Protein per serving: 12.8g
Cholesterol per serving: 30mg
Carbohydrates per serving: 46.7g
Source: Cooking Light
This soup was delicious! I have a butternut squash soup that I’ve made dozens of times that is my favorite, so I was afraid this one wasn’t going to stack up. But it was really, really good, and a little different than my go-to recipe, so I found myself not even comparing the two. You get the earthiness from the potatoes along with the sweetness from the butternut squash. It is definitely a great combination! I also love how creamy this soup is. My husband was convinced that it was full of straight up heavy cream and didn’t believe me when I told him it was half and half. The cheesy toasts that you serve with the soup were almost a throw away for me, though. The cheese didn’t melt under the broiler, so I ended up just putting them in the microwave for the photo. If you make the toasts, I would suggest baking them at 350 instead of using the broiler. But I think it was better without the bread at all!
Did this recipe deserve the cover spotlight?
This issue touts “Winter Comfort” on the cover, and this to me is pure winter comfort. We may not be in the depths of the cold weather yet, but I’ll take this any night!