Golden Winter Soup.

See that sad, sad sidebar over there to your right? And all those "Recipes in the Queue" that never change? Well, I decided to finally do something about it and try a recipe. Golden Winter Soup. I first had it at Supper Club probably a year ago and have been wanting to make it ever since. It's going to be lunch today. Yum.

I've made and enjoyed many versions of Butternut Squash Soup over the years. I like a slightly sweet version, I like chunky ones, spicy ones. This one is simple and hearty. Perfect with a salad or a turkey sandwich with cranberry sauce. Which I plan on having later on.

Golden Winter Soup

From Cooking Light

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups chicken broth
1 cup half-and-half
3 tablespoons chopped chives
Freshly ground black pepper

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 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 (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half.