Golden Squash Soup Recipe

Golden Squash Soup Recipe Golden Squash Soup Recipe photo by Taste of Home Rating 5

This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that is dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey

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Golden Squash Soup Recipe
  • Prep: 35 min. Cook: 30 min. + cooling
  • Yield: 12-14 Servings
35 30 65

Ingredients

  • 3 leeks (white portion only), sliced
  • 4 medium carrots, chopped
  • 5 tablespoons butter
  • 3 pounds butternut squash, peeled and cubed
  • 6 cups chicken broth
  • 3 medium zucchini, peeled and sliced
  • 2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • 1 cup half-and-half cream
  • 1/2 cup 2% milk
  • Grated Parmesan cheese and chives, optional

Directions

  • In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm.
  • In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired. Yield: 12-14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 133 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 804 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Golden Squash Soup in Taste of Home October/November 1996, p27

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Reviews for Golden Squash Soup

Golden Squash Soup Recipe

Golden Squash Soup

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(1-3) of 3 reviews

Reviewed on Oct. 15, 2012 by saholmstrom

1st time I've ever made squash soup. Very impressed! I think the leeks were very important!

Reviewed on Oct. 03, 2012 by sat07

I tried 4 different squash soup recipes from this website using winter squash, and this one was our favorite.

Reviewed on Jan. 20, 2012 by skywaitress

This is the BEST butternut squash soup I have ever tasted! I have tasted many!!! We have made this so many times, we actually double or triple the recipe! It tastes the best when you use LEEKS! It is so mellow and yummy! But a few times I have substituted a large white onion for the leeks when they were a little expensive. If it is the first time you try this soup, make one batch and use LEEKS, you will love it! I also like that it is one of the few b-squash soups that does not use curry. Try this soup!

TIP: How to cut and peel b-nut squash: Use a sharp knife. Cut off top and bottom of squash ends. Cut in half width wise, just above the spot where it gets bulbus. Then peel these two pieces. Then cut the bulbus one in half length wise and scoop out the pulp and seeds. Cut into chunks, then cut the other piece of squash into 1/2' disks and then cut into chunks! TaDa! done!

 
 

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