Cooking Light Golden Winter Soup With Gruyere Toasts

• 2 tablespoons butter
• 5 cups butternut squash, cubed & peeled (about 1 1/2 pounds)
• 2 cups russet potatoes, cubed & peeled (about 12 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups leeks, sliced (about 2 medium)
• 4 cups reduced-sodium fat-free chicken broth
• 1 cup half-and-half
• 12 ounces baguette, cut into 16 slices
• 3/4 cup gruyere cheese, shredded (3 ounces)
• 3 tablespoons chives, chopped
• fresh ground black pepper (optional)

1. Preheat broiler.
2. Melt butter in a large Dutch oven over medium-high heat.
3. Add squash, potato, salt, and pepper to pan; saute 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.
4. 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.
5. Repeat procedure with remaining potato mixture.
6. Stir in half-and-half.
7. Cover and keep warm.
8. For Gruyere Toasts:
9. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.
10. 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.

butter, butternut squash, russet potatoes, kosher salt, fresh ground black pepper, leeks, chicken broth, baguette, gruyere cheese, chives, fresh ground black pepper

Taken from www.food.com/recipe/cooking-light-golden-winter-soup-with-gruyere-toasts-277736 (may not work)