A couple of weeks ago on a Sunday, the weather was brisk and I was extremely tired from the previous week, so I was in the mood for a warm, comforting meal. I was in the mood for potato soup, but when I was looking for a new recipe to try, a recipe named “Golden Winter Soup” caught my eye!
Butternut squash has an odd shape, a cream-colored outer shell, and a highly nutritious, pumpkin-like center. Butternut squash is considered a starchy vegetable because 90% of its total calories are derived from the carbohydrate family. One serving of butternut squash provides the body with 298% of your daily recommended value of vitamin A, 50% of the daily recommended amount of vitamin C, and 3 grams (11%) of fiber in every serving. The antioxidant and anti-inflammatory components of butternut squash put it in the spotlight for cancer prevention & treatment.
Butternut squash also provides the body with certain minerals. One serving contains 14% of daily recommended value of manganese, a mineral that is important in metabolizing proteins and fat. Other minerals that are present include, potassium, which supports muscle action, and magnesium which plays a role in cell formation.
Let the cooking process began:
After cubing the butternut squash, I peeled and cubed the russet potatoes and melted butter in a large Dutch oven over medium-high heat.
Once butter was melted I added the butternut squash, russet potatoes, salt, and pepper to the dutch over and sautéed for approximately 3 minutes.
While the mixture was on the stove, I added 1 chopped leek and sautéed for another minute before stirring in 4 cups vegetable broth. The recipe calls for chicken broth (which I had also purchased) so to be honest, using vegetable broth was by mistake! I just wasn’t paying attention when I pulled the broth out of the cabinet! Once broth was added, it was brought to a boil and simmered for 20 minutes.
The recipe instructs you to place half of the potato mixture in a blender. To make the process easier, I removed the soup from the stove, and used my Hand-held Blender. This drastically reduced the time and effort needed to pull of this soup.
I submerged the blender in the dutch oven and puréed the soup until it had a smooth consistency. The consistency is also a place in this recipe that you can make adjustments according to your preferences. I like my soups to have a little texture to them so I left a few pieces in small chunks.
And finally, I stir in 1 cup of half-and-half until mixed well. Cover to keep soup warm until served! I served this soup with a slice of Havarti cheese bread for ease, but you could also pair this soup with baked potato, salad, or half of a sandwich or panini!
This recipe leaves room for you to be creative in how you serve it! Great for a dinner party because it is easy to make and makes a large portion. Mike and I had a large bowl for a total of 3 meals and I still had to throw some of the soup out! But since we both loved the soup so much, we “filed” it in our favorite column to have again soon!
Golden Winter Soup
Recipe by: Cooking Light
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.