Contestant number two for our healthy cooking competition is Lesa Lovejoy from Lovejoy's on Main Street in Whitesboro. She is making a delicious Autumn Soup with cheese baguette.
1 Small Butternut Squash (halved and seeded)
Salt and pepper
Small amount of olive oil
2 Tbsp. butter
2 Cups peeled and cubed russet potatoes (about 12 ozs.)
1 tsp. kosher salt
½ tsp. ground black pepper
2 sliced leeks (2 medium)
½ c. assorted fresh herbs (basil, rosemary, thyme)
4 Cups fat free-less sodium chicken broth
1 Cup ½ and ½
3 Tbsp. chopped chives
Sour Cream for garnish
Fresh ground pepper
(Can substitute fat-free ½ and ½ and fat-free sour cream)
Sprinkle squash with salt and pepper to taste and drizzle with olive oil. Bake face down in oven at 375 degrees until soft.
Melt butter in large Dutch oven over medium high het. Add potato, salt and pepper to pan; sauté 3 minutes. Add leeks and herbs; saute 1 minute. Stir in broth; bring to boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Spoon squash out of skin and into potato mixture. Place ½ of mixture in blender. Remove center piece of blender to allow steam to escape. Blend until smooth. Pour into large bowl. Repeat process with remaining mixture. Stir in ½ and ½. Cover and keep warm.
Ladle soup into bowls and garnish with chives, fresh ground pepper and sour cream.
12 oz. French baguette cut into 16 pieces
¾ shredded Gruyere Cheese.
Place baguette slices on baking sheet. Sprinkle with cheese. Bake in oven at 375 until golden.