Butternut Squash and Potato Soup

Name: Butternut Squash and Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tbsp butter; 5 cups ½-inch cubed, peeled butternut squash ((about 1½ pounds)); 2 cups ½-inch cubed, peeled Russet potato ((about 12 ounces)); 1 tsp kosher salt; ½ tsp freshly ground black pepper; 2 cups sliced and cleaned leeks ((about 2)); 4 cups fat-free chicken broth; 1 cup half and half; 4 strips bacon, (cooked and crumbled); 3 tbsp chopped chives

This is a great, comfort-food soup!

⏱ 45 min 🔨 Prep 20min 🔥 Cook 25min 📊 Medium 🍽 8 servings 👁 7

Instructions

In a large pot or Dutch oven, melt the butter over medium-heat. Add the squash, potato, salt and pepper, and saute for 3 minutes. Add the leek and saute an additional minute. Stir in the chicken broth, and return to a boil. Reduce the heat and cover the pot. Simmer until the potato and squash are tender, about 20 minutes.
Put half the mixture into a blender. Remove the center piece of the blender lid and cover with a kitchen towel. Blend until smooth. Pour into a large bowl. Repeat the process with the remaining soup. Pour back into the pot, then stir in the half and half. Let the soup warm through.
Divide the soup between 8 bowls. Top each with a sprinkle of bacon and chives.

Vegetables & Soup soupwinteramerican

Nutrition per serving

209kcal

💰 Cost Estimate

Total Ingredients
$5354.00

Per Serving
$669.00/serving

🏠 Savings
~$10708.00 vs buying!

📋 Price Breakdown (70% ingredients detected)

Ingredient	Amount	Subtotal
butter	2 tbsp	$33.00
½-inch cubed	5 cups	-
½-inch cubed	2 cups	-
kosher salt	1 tsp	$2.00
freshly ground black pepper	0.5 tsp	$11.00
sliced and cleaned leeks	2 cups	$2157.00
fat-free chicken broth	4 cups	$67.00
half and half	1 cup	$2556.00
strips bacon	4	$528.00
chopped chives	3 tbsp	-