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


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

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

15 Responses to “Flaky Dinner Rolls”

  1. 1

    HoneyB — November 23, 2009 @ 3:57 am

    LOVE your photo!! I’m making rolls this week myself and now I know which ones to make! Sounds like a winner!

  2. 2

    VeggieGirl — November 23, 2009 @ 6:11 am

    FABULOUS!! Love the little swirl on top :)

  3. 3

    Scorpio Woman — November 23, 2009 @ 10:30 am

    They look so yummy. I wonder if I could do them in my bread machine with the cycle dough. Great photo :)

  4. 4

    Sonja @ ActiveFoodie — November 23, 2009 @ 10:31 am

    I love homemade rolls, these are so cute with the swirls too! I’m even more impressed you still have a 2005 issue of Cooking Light!

  5. 5

    Deborah Mele — November 23, 2009 @ 10:35 am

    Look great Lori! I have missed my Coking Light while in Italy the past 6 months. Great photo too!

  6. 6

    Barbara Bakes — November 23, 2009 @ 10:36 am

    Such a pretty roll and I love that it’s Cooking Light!

  7. 7

    Katie — November 23, 2009 @ 10:48 am

    They seem easy enough, but I always have a problem with dough. Freezing it between steps will likely keep everything together! Great idea for the holidays…

  8. 8

    Katrina — November 23, 2009 @ 2:27 pm

    Love the flaky layered look. Maybe I’ll try those! Thanks, Lori.

  9. 9

    Laura — November 23, 2009 @ 3:38 pm

    Definitely gonna try these. I rarely meet a roll I don’t like.

  10. 10

    Jessica @ How Sweet It Is — November 24, 2009 @ 7:44 am

    Not only do they look delicious, they are gorgeous!

  11. 11

    Ramya Kiran — November 29, 2009 @ 12:41 pm

    lovely looking rolls! and loved your click!

  12. 12

    pigpigscorner — November 29, 2009 @ 3:33 pm

    Nice shot! The rolls look super flaky!

  13. 13

    Kathryn Conrad — August 20, 2010 @ 7:00 am

    I developed this recipe “Flaky Dinner Rolls” when I was a Test Kitchen Associate for Cooking Light magazine. I am delighted to read such positive comments ! Lori – I think your blog is fascinating – I love getting the perspective. Best, Kathryn Conrad

  14. 14

    Marguerite Cote — November 30, 2010 @ 12:14 pm

    Do you deliver these awsome looking rolls cooked, or frozen, ready to cook?

  15. 15

    Lori Lange — December 1, 2010 @ 10:54 am

    Marguerite- I’m afraid I’m not sure what you’re asking…

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