Cooking Light Golden Winter Soup With Gruyere Toasts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From cooking Light Jan 2008.....sweet butternut squash combined with the salty gruyere toasts=YUMM! Ingredients:
2 tablespoons butter |
5 cups butternut squash, cubed & peeled (about 1 1/2 pounds) |
2 cups russet potatoes, cubed & peeled (about 12 ounces) |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 cups leeks, sliced (about 2 medium) |
4 cups reduced-sodium fat-free chicken broth |
1 cup half-and-half |
12 ounces baguette, cut into 16 slices |
3/4 cup gruyere cheese, shredded (3 ounces) |
3 tablespoons chives, chopped |
fresh ground black pepper (optional) |
Directions:
1. Preheat broiler.
2. Melt butter in a large Dutch oven over medium-high heat.
3. 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.
4. 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 splatters). Blend until smooth. Pour into a large bowl.
5. Repeat procedure with remaining potato mixture.
6. Stir in half-and-half.
7. Cover and keep warm.
8. For Gruyere Toasts:.
9. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
10. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.
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