I had a craving for roasted butternut squash soup the other day and found a great recipe that I altered to make healthier by substituting milk for half-and-half. I also kicked the flavor up a notch with a few different spices. It takes a bit of preparation on the front end, but this yummy soup is easy and so worth it. Just wear your comfiest sweats to make room for that soup belly. Note: Adapted from a Cooking Light recipe.
- 1 butternut squash
- 1 russet potato, peeled and cubed
- 2 leeks, diced
- 4 cups chicken broth
- 3/4 cup milk
- 3/4 cup shredded gruyere cheese
- 2 cloves garlic, diced
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp nutmeg
- 2 tbsp butter
- little bit of olive oil
- Preheat the oven to 325 degrees F.
- Chop the butternut squash in half lengthwise; drizzle olive oil and cracked pepper on the inside of the two halves. Bake in the oven for 1 hour. Once done, let cool enough to peel and cube.
- Heat 2 tbsp butter in a large pot on medium-high heat. Add butternut squash and potatoes and sauté for 3 minutes. Add leeks and garlic and sauté for 2 more minutes.
- Add chicken broth, bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
- Ladle half of the soup into a blender, cover and blend until smooth. Pour mixture into a large bowl. Do the same with the other half of the soup.
- Add milk, salt, pepper, cumin, paprika, nutmeg and stir.
- Add gruyere cheese and stir until melted.
- Serve with a toasted baguette.