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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 5 medium leeks (white portion only), sliced
  • 2 tablespoons butter
  • 4 cups cubed peeled butternut squash
  • 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
  • 1 green onion, thinly sliced


  • 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 until squash is tender, 10-15 minutes . 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.
Nutrition Facts
1 cup: 294 calories, 18g fat (10g saturated fat), 48mg cholesterol, 922mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 11g protein.

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  • knollbrookcook
    Dec 6, 2018

    Very good soup. I made it just as it says except I substituted plain yogurt for the sour cream. Quite simple to make.

  • kimiclark777
    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. :)

  • Amyche
    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.

  • cathy
    Feb 18, 2010

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