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

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5 3 6
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

  1. 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.
  2. 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


Reviews for Quick Golden Squash Soup

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kimiclark777 User ID: 2580514 95026
Reviewed Oct. 20, 2011

"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. :)"

MY REVIEW
Amyche User ID: 1404163 95857
Reviewed Aug. 31, 2011

"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."

MY REVIEW
cathy@lovingguidance.com User ID: 2971965 67546
Reviewed Feb. 18, 2010

"Very easy to make and very flavorful without needing salt. I did use ground white pepper instead of regular pepper."

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