Golden Winter Soup

Ingredients

• 12 ounces baguette cut into 16 slices
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 5 cups butternut squash cubed peeled () ( 1 1/2 pounds)
• 3 tablespoons chives chopped
• 4 cups less-sodium chicken broth fat-free
• 3 ounces gruyère cheese shredded
• 1 cup half-and-half 
• 1 teaspoon kosher salt 
• 2 cups leek sliced ( 2 medium)
• 2 cups baking potatoes cubed peeled () ( 12 ounces)

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• blender
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Melt butter in a large Dutch oven over medium-high heat.
3. Add squash, potato, salt, and pepper to pan; saut 3 minutes.
4. Add leek; saut 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
5. Place half of potato mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
8. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
9. 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.
10. Serve 2 bread slices with each serving.
11. Garnish with freshly ground black pepper, if desired.
12. 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