Golden
Winter Soup
Makes 8
servings (Doubled
and Revised)
3
tablespoons butter (2 Tbslp butter or coconut oil)
5 cups (1/2
inch) cubed peeled butternut squash (about 1 1/2 pounds) (10 Cups)
2 cups (1/2
inch) cubed peeled red or russet potato (4 cups red)
1 teaspoon
kosher salt, plus more to taste (2 tsp)
1/2 teaspoon
freshly ground black pepper, plus more to taste (grinded
some in)
2 cups
sliced leak (about 3- make sure you wash them well) (4 cups)
4 cups low
sodium chicken broth (6 cups/3 cans)
1 cup heavy
cream (2 c almond milk or plain yogurt)
Add more
chicken broth if too thick.
Melt butter
in a large soup pot over medium heat. Add squash, potato, salt, and pepper to
pan; saute for about 3 minutes. Add leek; saute 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 or food
processor- if using a blender, remove center piece to allow steam to escape,
place towel over. Blend until smooth. Pour into large bowl. Repeat procedure
with remaining potato mixture. Stir in half and half. Taste, adjust seasonings
and serve hot. Garnish with chives or green onions if desired.
Combine all ingredients except broth and almond milk. Saute
and then add one can broth and bring to boil/simmer for 5-10 minutes. Put half
mixture into blender with 1 can broth and blend, repeat, then combine all with
almond milk back in pan. Heat if needed.
