Golden Squash Soup

Total Time

Prep: 35 min. Cook: 30 min. + cooling


14 servings (3-1/2 quarts)

Updated: Sep. 09, 2022
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
Golden Squash Soup Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

1 cup: 140 calories, 7g fat (4g saturated fat), 22mg cholesterol, 826mg sodium, 19g carbohydrate (7g sugars, 5g fiber), 3g protein.