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Golden Winter Soup

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.


Early Afternoon Hike