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Quick Golden Squash Soup

 Quick Golden Squash Soup
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.