Kate

It was cold and blustery this weekend. So I decided to warm up with a bowl of my favorite soup. It is excellent when paired with Gruyere or Parmesan cheese toast.

GOLDEN WINTER SOUP
adapted from Cooking Light

2 tablespoons unsalted butter
1 1/2 pounds cubed and peeled butternut squash
2 cups cubed and peeled russet potatoes
1 teaspoon kosher salt
1 small onion finely diced
4 cups vegetable broth
1 cup half and half

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add onion; sauté 1 minute.
Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Puree potato mixture with a handheld blender until smooth.
Stir in half-and-half.
Enjoy!