Golden Winter Soup

Cooking Light Jan Feb 2008

Cover Recipe- Cooking Light, Golden Winter Soup: Jan/Feb 2008

I have a stack of Cooking Light magazines in my basement. I haven’t subscribed for a couple of years – it was just getting too hard to cook from every magazine – but I can’t seem to part with the magazines that I do have. Back when I first subscribed, I would go through the magazine, drooling over the photographs, and bookmarking every recipe that I’d like to make. Needless to say, many of those issues are covered in little tabs, with the recipes still begging to be made.

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

Print Print Recipe

Golden Winter Soup

Yield: 8 serings

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Ingredients:

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

Directions:

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.

Tips:

*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

The results:

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!

Deborah Harroun, the author of Taste and Tell, and she is the mother of 3 and a wife of 7 years. Deborah believes that everyone can cook, and that family mealtime is one of the most important parts of the day. When she's not in the kitchen, she enjoys traveling and taking thousands of pictures of her kids

9 Responses to “Golden Winter Soup”

  1. 1

    Averie @ Averie Cooks — October 3, 2013 @ 6:33 am

    Deborah your photos of this are amazing! I just posted soup today and I have such a hard time catching the light right – yours is just…prettier than the magazine’s pics! :)

    • Deborah Harroun replied: — October 3rd, 2013 @ 8:21 am

      Averie, you just made my morning! Thank you!

  2. 2

    sara — October 3, 2013 @ 10:14 am

    Mmmm, this looks fantastic. I am super excited that we’re getting into butternut squash season, because it’s one of my favorite veggies. I definitely want to try this soup soon! :)

  3. 3

    Patty White — October 3, 2013 @ 5:08 pm

    What’s your “go to” soup recipe??

  4. 4

    Joanne — October 5, 2013 @ 7:37 am

    I’m glad i”m not the only with (literally) hordes of backdated issues! This soup looks so velvety and delicious!

  5. 5

    Tieghan — October 6, 2013 @ 8:08 pm

    Wow, this photo is STUNNING! Incredible and the flavors sound so delicious!

  6. 6

    Sarah — October 23, 2013 @ 4:16 pm

    I made this for dinner tonight. It was fantastic!

  7. 7

    Amanda — January 19, 2014 @ 12:57 pm

    Maybe I am dumb but I am not understanding step two…why remove the center of the blender lid, only to pour out the soup into a bowl and then just pour that bowl in to the pot…what am I missing here? huh?

    • Deborah Harroun replied: — January 24th, 2014 @ 8:05 am

      Hi Amanda – it should have said to blend the soup until smooth. I have fixed the instructions!

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