Taste of Home
Quick Golden Squash Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (1-1/2 quarts).
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
Ingredients
-
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
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 until squash is tender, 10-15 minutes . 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.
Nutrition Facts
1 cup: 294 calories, 18g fat (10g saturated fat), 48mg cholesterol, 922mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 11g protein.
© 2024 RDA Enthusiast Brands, LLC