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

Golden Squash Soup Recipe

Publisher Photo
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 it dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey
TOTAL TIME: Prep: 35 min. Cook: 30 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 35 min. Cook: 30 min. + cooling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Golden Squash Soup in Taste of Home October/November 1996, p27

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.

Reviews for Golden Squash Soup

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 8, 2013

"This soup is sooooo delicious. I pretty much followed the recipe with just a wee bit of changes. I used 1/8tsp. of white pepper instead of 1/4tsp. I could always add more. I used 4T. butter instead of 5T. I used 1 1/2 c. fat free half & half and skipped the milk. My husband said it tasted restaurant quality! I make alot of soup and this is one more added to my recipes. Thank you for sharing this recipe. It's the BEST!"

MY REVIEW
Reviewed Nov. 17, 2013

"This is the first review I've ever done because this soup was soooooooo delicious and so easy. If you are looking for the best squash soup...this is IT!"

MY REVIEW
Reviewed Nov. 15, 2013

"i take a shortcut and buy the already peeled and cubed butternut squash there's nothing wrong with it and makes my life easier :)"

MY REVIEW
Reviewed Nov. 14, 2013

"This recipe was in TOH many years ago and I have been making it ever since. I take a short cut - I cut the squash in halve and cook in either the microwave or oven until tender. This step can be done in advance. Scoop out the cooled squash and add to vegetables after they are cooked. Much easier than peeling and cubing a hard winter squash. I have also used a combination of winter squashes. It is healthy comfort food! It's the best squash soup recipe ever."

MY REVIEW
Reviewed Oct. 15, 2012

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

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