Butternut Squash and Potato Soup

This is a hearty soup, good for the fall and winter. Root vegetables are in season, so vary the combinations in this recipe according to what's available.

• 2 tablespoons butter
• 5 cups cubed, peeled butternut squash
• 2 cups cubed, peeled russet potatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups sliced leek
• 4 cups fat-free, sodium reduced chicken broth
• 1 cup half and half (optional)
• 3 tablespoons chopped chives

Melt butter in a large pot or Dutch oven over medium-high heat. Add the squash, potatoes, salt and pepper and saute for 3 minutes. Add in the leek and continue to saute for 1 minute. Stir in the broth and bring the mixture to a boil. Reduce the heat, and then let simmer for about 20 minutes (unti the vegetables are tender), stirring occasionally. Pour half the mixture into a blender, leaving the small center piece of the lid off (to allow the steam to escape). Blend until smooth, then repeat with the other half of the mixture. If you're using half in half, stir that in and top with the chives for a garnish. This is good with crackers and cheese or bread. Makes about 8 servings. This recipe is from a Cooking Light magazine.