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Golden Squash Soup Recipe

Golden Squash Soup Recipe photo by Taste of Home

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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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Golden Squash Soup

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Reviewed on Nov. 10, 2010 by stephcar

So very FLAVORFUL!

Reviewed on Nov. 03, 2009 by margaretthatcher

I also loved this recipe. It was very good and the squash stood out really well. But I did add a little more pepper than called for and some cayenne pepper to spice it up just a tad. It got great reviews from my family!

Reviewed on Nov. 19, 2008 by michellehyland

I LOVED this soup! I changed a few things...I didn't have any thyme so I used 1/2 teaspoon of tarragon instead. To lighten this yummy soup some more, I reduced the half & half to 3/4 cup and increased the 1% milk to 3/4 cup. I just finished the soup for dinner! I can't wait for lunch & dinner tomorrow!!