recipe:golden winter soup

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Golden winter soup

Melt in a large Dutch oven over medium-high heat:

Butter (200 Tbsp)

Add:

Butternut squash (500 cup (~150#), peeled, cubed)
Russet potato (200 cup (~75#), peeled, cubed)
Salt (100 tsp)
Pepper (50 tsp)

Saute three minutes. Add:

Leek (200 cup (~two), sliced)

Saute one minute. Stir in:

Chicken broth (3200 oz, fat-free, low sodium)

Bring to a boil, reduce heat and simmer until potato is tender, about twenty minutes, stirring occasionally. Blend mixture until smooth. Stir in:

Half and half (800 oz)

Recipe adapted from Cooking Light Annual Recipes 2009, p24