Butternut Squash Winter Potage

2 tbsp Smart Balance Buttery spread
5 cups butternut squash (peeled and cut into 1/2 inch cubes)
2 cups russet potato (1 large, peeled and cubed 1/2 inch)
1 tsp kosher salt
1/2 tsp ground black pepper
2 cups leeks (2 medium white and soft green portions only, cut 1/2 pieces, cleaned of all sand)
4 1/2 cups fat-free chicken broth (1/2 cup reserved for final mixing)
1/2 cup 2% milk

Makes 10 (1 cup) servings
Melt Smart Balance Buttery spread in 5 quart pot (or better yet) a cast iron pot over medium heat on stove top. Add squash, potato, salt and pepper, saute for 3-5 minutes. Add leek and cover for 3-5 minutes, stirring frequently so as not to burn. Potato and squash should be almost tender. Add 4 cups chicken broth and bring to boil, stirring frequently until leeks, potato,and squash are tender. Remove from heat and let cool, stirring frequently to let all parts cool before blending.

In a food processor or blender, puree soup in batches, reserving 1/4 of soup with chunks of potato, squash and leeks (to add texture). When blending the last batch, add the milk and remaining chicken broth as a loosening agent. Carefull when blending soup because it will still be warm and can splatter up in processor/blender and severely burn you. Mix all parts of the soup together and serve warm. This soup also freezes well!!!

Number of Servings: 10

Recipe submitted by SparkPeople user STCBROWN01.