Recipe

I subscribe to "Cooking Light" magazine. The recipes are healthy without being gross and "lite" and I've never made something from that mag that I didn't enjoy.

Tonight, I made a Winter Potage that was so easy and very tasty.

5 c. butternut squash, diced (I used acorn - couldn't find a butternut)
2 c. Idaho russet potatoes, diced
2 tbsp butter
Salt and Pepper
2 stalks leeks, chopped
1 c. heavy cream (See what I mean? Healthy cooking can include one or two "unhealthy" ingredients. All the healthy food in the world doesn't do you any good if it's too gross to eat.)
4 c. broth (chicken, vegetable, or even just use water. Whatever you have on hand.)

Melt butter in Dutch oven. Add squash and potatoes, saute three minutes.
Add leeks, saute 1 minute.
Add salt and pepper. Add broth. Heat to boiling. Reduce heat. Cook 20 minutes or until potatoes are tender.

Remove from heat.
Pour half the soup in blender. Blend. Repeat with the other half of soup.

Add cream. (Or half-and-half or milk - whatever. I put some aside and used soy milk in some for Mary since she doesn't tolerate milk.)

That's it! I sliced a baguette and topped the slices with a bit of shredded Gruyere cheese and toasted to have with the soup.

I think next time I'll add a bit of onion, fewer leeks (the soup turned out green! Green! Admittedly, a very lovely shade of green, but not golden like the photo in the magazine.), and one Granny Smith apple, diced, which I read in the ingredients list of another potage. I might throw in a zucchini also, and maybe a carrot.

A nice, easy dinner on a cold winter night.