Back to Quick Golden Squash Soup

Print Options

 
 Print
Quick Golden Squash Soup Recipe

Quick Golden Squash Soup 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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.