I guess I've been on a soup kick lately but with the changing weather it just feels right. In the past two weeks, I've made corn chowder, Greg made his famous chili (he's still deciding if he wants to share the recipe, har-umphh!), and last night I made this delicious butternut squash soup. We originally had this soup a couple of years ago around Thanksgiving when we were back in Ohio. We had driven all day and were told not to ruin our appetites with crappy fast food and we were oh-so-delightfully rewarded with this creamy soup, plus slices of toasted baguette with melted gruyere cheese on top. I didn't have the ingredients for the bread component last night but I highly recommend doing it since it really completes the meal.
Golden Butternut Squash Soup
from Cooking Light (recipe for toasts included in link)
Ingredients2 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
Chives for garnish, optional but delicious
Melt butter in a large pot over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute.
On a side note, I joined Pinterest today and it is just as addicting as everyone said it would be!