Butternut Squash and Potato Soup

Name: Butternut Squash and Potato Soup
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons butter; 5 cups ½-inch cubed, peeled butternut squash ((about 1½ pounds)); 2 cups ½-inch cubed, peeled Russet potato ((about 12 ounces)); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 cups sliced and cleaned leeks ((about 2)); 4 cups fat-free chicken broth; 1 cup half and half; 4 strips bacon, (cooked and crumbled); 3 tablespoons chopped chives

This is a great, comfort-food soup!

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

2 tablespoons butter
5 cups ½-inch cubed, peeled butternut squash ((about 1½ pounds))
2 cups ½-inch cubed, peeled Russet potato ((about 12 ounces))
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups sliced and cleaned leeks ((about 2))
4 cups fat-free chicken broth
1 cup half and half
4 strips bacon, (cooked and crumbled)
3 tablespoons chopped chives

Steps

In a large pot or Dutch oven, melt the butter over medium-heat. Add the squash, potato, salt and pepper, and saute for 3 minutes. Add the leek and saute an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
Put half the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half and half. Let the soup warm through.
Divide the soup between 8 bowls. Top each with a sprinkle of bacon and chives.