Foodie Friday: Golden Winter Soup

Golden Winter Soup

This is a delicious soup that is the perfect texture for your little one but tastes good enough for the entire family to eat! I omit the cream and it is still delicious!

Source: Cooking Light Magazine

Ingredients:

• 2  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

Directions:

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 (I use an emersion 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.