A Fall Favorite: Golden Squash Soup

Speaking of recipes, I wanted to share a delicious recipe I received from a friend for Golden Squash soup. It’s a keeper.

Golden Squash Soup
3 leeks (white portion only)
4 medium carrots chopped
5 Tbl. butter or margarine
3 lbs. butternut squash peeled, sliced
6 c. chicken or vegetable broth
3 medium zucchini, peeled, sliced
2 t. Salt
1/2 t. dried thyme
1/4 t. white pepper
1 c. half & half
1/2 c. milk
In a soup kettle over medium heat, saute leeks and carrots in butter for 5 min., stirring occasionally.
Add squash, broth, zucchini, salt, thyme, pepper. Bring to a boil. Reduce heat, cover simmer until vegetables are tender, about 30 min.
Cool until lukewarm.
In a blender or food processor, puree soup until smooth.
Return to the kettle, add cream and milk, and heat through. Do not boil.
If desired, garnish with parmesan cheese and chives.
yields 12 - 14 servings ( 3 ½ qts )