Golden Winter Soup

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

Yield: 8 servings

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
• 12  ounces  baguette, cut into 16 slices
• 3/4  cup  (3 ounces) shredded Gruyère cheese
• 3  tablespoons  chopped chives
• Freshly ground black pepper (optional)

Preparation

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.

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.

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth

Nutritional Information

Calories:

329 (30% from fat)

Fat:

10.9g (sat 6.2g,mono 3g,poly 0.9g)

Protein:

12.8g

Carbohydrate:

46.7g

Fiber:

4.8g

Cholesterol:

30mg

Iron:

3.2mg

Sodium:

813mg

Calcium:

217mg