LIGHT WINTER SOUP RECIPES

Name: Cooking Light Golden Winter Soup With Gruyere Toasts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
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)

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COOKING LIGHT GOLDEN WINTER SOUP WITH GRUYERE TOASTS ...

Cooking Light Golden Winter Soup With Gruyere Toasts ... image

Make and share this Cooking Light Golden Winter Soup With Gruyere Toasts recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 12

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)

Steps:

Preheat broiler.
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 splatters). Blend until smooth. Pour into a large bowl.
Repeat procedure with remaining potato mixture.
Stir in half-and-half.
Cover and keep warm.
For Gruyere Toasts:.
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 about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Nutrition Facts : Calories 305.6, FatContent 11.1, SaturatedFatContent 6.2, CholesterolContent 30, SodiumContent 554.1, CarbohydrateContent 43.5, FiberContent 4.3, SugarContent 3.3, ProteinContent 9.7

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