Golden Winter Soup

From Cooking Light

2 tbsp butter

5 c (1/2-inch) cubed peeled butternut squash (about 1.5 lbs)

2 c (1/2-inch) cubed peeled russet potato (about 12 oz)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 c sliced leek (about 2 medium)

4 c fat-free less-sodium chicken broth

1 c half-and-half

12 oz baguette, cut into 16 slices

3/4 c shredded Gruyere cheese

3 tbsp chopped chives

1. Preheat broiler.

2. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occassionally. 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 lid. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

3. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1-cup soup into each of 8 bowls; top each serving with 1 tsp chives. Serve 2 bread slices with each serving.

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