Golden Winter Soup

2 T butter
5 c cubed (1/2-inch) peeled butternut squash (about 1 1/2 lb)
2 c cubed (1/2-inch) peeled russet potato (about 12 oz)
1 t kosher salt
1/2 t freshly ground black pepper
2 c sliced leek (about 2 medium)
4 c fat-free, less-sodium chicken broth
1 c half-and-half
12 oz baguette, cut into 16 slices
3/4 c (3 oz) shredded Gruyere cheese
3 T chopped chives
Freshly grund black pepper (optional)

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. 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. Remove center piece of blender lid (to allow steam to escape). 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. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 c soup into each of 8 bowls; top each serving with about 1 t chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired. Yield: 8 servings.

Calories 329; Fat 10.9 g