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!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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10 Responses to “Peanut Butter Banana Bread”

  1. 1

    LilSis — September 28, 2010 @ 10:44 am

    Everyone in my household loves bananas and peanut butter, so this will definitely be a recipe that I’ll try, (when I get in the mood to bake.) For some reason I tend to bake more breads and muffins than cakes because they always turn out better than my cakes. (Yours looks even better than the one on the cover of the magazine!)

  2. 2

    Mary Ann — September 30, 2010 @ 12:00 pm

    I’m so glad you reviewed this recipe. It is one that I tore out of Cooking Light this month to try, so I’m glad to know it is a tasty one. Thanks for the heads up

  3. 3

    Stephanie — October 1, 2010 @ 3:18 pm

    I made this tasty recipe today but ran into two snags. Had I not been keeping an eye on the oven, the suggested time of 1 hour and 5 minutes would have burned my bread. Also, a touch more peanut butter in the recipe and a pinch less cinnamon and allspice might make the banana-peanut butter combo stand out more. Otherwise, it was well-received!

  4. 4

    Mary — October 1, 2010 @ 11:45 pm

    Oh my! This both looks and sounds delicious! This is bookmarked!

    Great site; so happy I found you!

    Mary xo

  5. 5

    alison @ Ingredients, Inc. — October 3, 2010 @ 7:17 pm

    What a cool idea. When I pulled this up on my phone, I almost couldn’t tell the difference! Love this!

  6. 6

    Christie — October 6, 2010 @ 2:18 pm

    DELICIOUS! Just made it today. But I really wouldn’t consider it a “light” recipe! Those would be some pretty puny slices!

  7. 7

    Aggie — October 19, 2010 @ 6:35 am

    My friend made this and shared with me the day the issue arrived! Loved it!! I love your cooking notes! Looks so delicious!

  8. 8

    Kendall — November 8, 2010 @ 11:25 am

    Hi Lori! First, let me say that I LOVE Culinary Covers!! I am addicted to cookbooks and cooking magazines, too, so I love seeing your recreations! I made this bread recipe over the weekend and loved it! I followed your advice to leave out the nuts, and didn’t bother with the glaze. I baked 4 mini sized loaves, and they were delicious! Thanks for inspiring me!

    • Lori Lange replied: — November 8th, 2010 @ 11:15 pm

      Wow, thanks for sharing your thoughts! Glad this recipe worked out for you :)

  9. 9

    Erin — November 11, 2010 @ 2:07 pm

    I skipped the glaze and it was perfect without. Also added chocolate chips. There was an intoxicating aroma coming from my oven!

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