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Simple Golden Winter Soup

November 4, 2012
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It’s starting to feel like winter here and this season I’m interested in making more soups. I’ve made a couple so far, and it’s been really easy to make a big soup every few days and have leftovers ready for lunch, dinner, whatever. Fall marks the transition to when I’m always cold so it’s been pretty awesome to have soup on hand.

This is a super easy (and quick!) recipe that has only a few ingredients – I was kind of skeptical about this while I was making it, worried that it wouldn’t have enough flavor, but it was good. That said, I think this recipe allows for experimentation. Next time I might try some sautéed onions or roasted garlic.

Also, I recently learned a cool tip for cleaning leeks. If you’re going to slice them, instead of washing them first, go ahead and slice, then put the slices in a bowl of water. If you swirl them around a bit and then let them sit, the dirt will sink to the bottom and then you can just scoop out the leeks to use.

Golden Winter Soup

recipe adapted from “Golden Winter Soup” on


2 tablespoons butter

5 cups cubed pieces of butternut squash (I eyeballed this and use about 1 medium and 1 small squash)

2 cups cubed pieces of peeled russet potato (I used three potatoes)

2 medium leek sliced (see tip above)

4 cups of chicken broth/stock

Old Bay seasoning to taste (optional)

salt and pepper to taste


In a stock pot or dutch oven (or pasta pot as I used), heat the butter. Add the squash and potatoes and a bit of salt and pepper. Sauté for a few minutes, then add the leeks. Sauté a minute or so more and then add the broth. Bring to a boil and then simmer for about 20 minutes. You want the potatoes and squash to be soft. Then, working in batches, blend in a blender, or better yet, if you have one, use a hand blender. I just used one for the first time and it makes blending soups SO easy! Whichever method you use, put the pureed soup back in the pot and add more salt and pepper to taste and a sprinkle of Old Bay. Enjoy!

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