Cookinglightgoldenwintersoupwithgruyeretoasts Recipes

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.

Provided by Meredith .F

Categories Winter

Time 40m

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.

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