Sunglow Winter Soup

"The Potato Harvest" Jules Breton

One of my favorite butternut squash soup recipes. It's pretty basic as far as they go, but you don't have to mess with classic.

Ingredients:

* 2 tablespoons butter
* 1/2 butternut squash, cubed peeled
* 4 large cubed peeled russet potato
* 1 teaspoon kosher salt
* 2 tablespoons freshly ground black pepper
* 2 cups sliced leek (about 2 medium)
* 4 cups fat-free, less-sodium chicken broth
* 1 cup milk
* 1/2 cup sour cream
* Dash Tabasco and/or Lawry's Season Salt

Directions:

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in remaining ingredients. Blend with hand mixer (electric) until smooth. Pour into a large bowl. Cover and keep warm.