Challenge: Butternut Squash, Potato and Leek Soup
This is, hands down, the best chilly day soup in the world.
I make it at least once a month during the fall and winter. It is creamy and buttery, without having much of either as a ingredient. It is quick and easy to make, and every single person I’ve ever steered towards it has loved it. And, best of all, it’s a fantastic accompaniment to Gruyère cheese .
I recommend doubling the recipe and you should definitely make the cheese toasts. Trust me.
Butternut Squash, Potato and Leek Soup
Adapted from Cooking Light
- 2 T. butter
- 1 large butternut squash (about 2 lbs), peeled and cut into 1/2 in. cubes
- 1 lb. potatoes, preferably yukon gold, peeled and cut into 1/2 in. cubes
- 1 t. kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium leeks (white and light green parts only), halved and sliced
- 4 cups chicken broth
- 1 cup milk, half-and-half or cream (it’s good with any of them)
- 1 baguette, cut into 16 slices
- 3 oz. shredded Gruyère or swiss cheese
- 3 tablespoons chopped chives
Melt butter in a stock pot over medium-high heat. Add squash, potato, leek, salt, and pepper to pan and cook 5 minutes, stirring. Add broth and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until potato is tender. Meanwhile, preheat broiler and slice baguette and shred cheese. If you have an immersion blender, use it now to blend the soup into creamy deliciousness. If not, carefully pour half the mixture into a blender. Remove center piece of blender lid before placing on top. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and pour into a large bowl. Repeat procedure with remaining soup. Stir milk, half and half or cream into soup.
Arrange bread slices in a single layer on a baking sheet and sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Sprinkle soup with chives and ground black pepper and serve with cheese toasts.