[X]

Home > Recipes > Golden Squash Soup

Golden Squash Soup Recipe

Golden Squash Soup Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe.—Becky Ruff, Monona, Iowa

This recipe is:

Quick

[X]

Rate Golden Squash Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Golden Squash Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

5 medium leeks (white portion only), sliced
2 tablespoons butter
1-1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1-3/4 cups shredded cheddar cheese
1/4 cup sour cream
2 tablespoons thinly sliced green onion

Directions

In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is tender. Cool slightly.
In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion. Yield: 6 servings.

Originally published as Golden Squash Soup in Taste of Home October/November 2007, p33

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Golden Squash Soup

Golden Squash Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Oct. 20, 2011 by kimiclark777

I lighten it up by using light butter, reduced fat cheddar, & fat free sour cream, and it is still delicious!! Plus, it makes my house smell like Thanksgiving when it's cooking. :)

Reviewed on Aug. 31, 2011 by Amyche

Excellent and easy squash soup recipe. Instead of leeks I substituted chopped onion, and also I used a buttercup squash instead of butternut. I had roasted the squash ahead of time and was looking for something to make with it. I find that roasting saves all the peeling and chopping. I omitted the cheese and froze the soup for a later meal and will add the cheese at that point, but to be honest it's wonderful without it too.