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Golden Squash Soup

 Golden Squash Soup
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
12-14 ServingsPrep: 35 min. Cook: 30 min. + cooling


  • 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


  • 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,

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Golden Squash Soup (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 21 mg cholesterol, 804 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.