Golden Squash Soup

Name: Golden Squash Soup
Ingredients: 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

12 ingredients

2 steps

Ingredients

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

Directions

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.