Cooking Light Golden Winter Soup With Gruyere Toasts

---

From cooking light jan 2008.....sweet butternut squash combined with the salty gruyere toasts=yumm!!

---

Steps

---

Preheat broiler.

---

Melt butter in a large dutch oven over medium-high heat.

---

Add squash , potato , salt , and pepper to pan.

---

Saut 3 minutes.

---

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.

---

Place half of potato mixture in a blender.

---

Remove center piece of blender lid.

---

Secure blender lid on blender.

---

Place a clean towel over opening in blender lid.

---

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.

---

Ingredients

---

butter, butternut squash, russet potatoes, kosher salt, fresh ground black pepper, leeks, reduced-sodium fat-free chicken broth, half-and-half, baguette, gruyere cheese, chives