Golden Squash Soup

By sheberger

Ingredients

• 3 leeks (white portion only), sliced
• 4 medium carrots, chopped
• 5 tbsp butter
• 3 pounds butternut squash (1 squash), peeled and cubed
• 6 cups 98% fat free chicken broth
• 3 medium zucchini, peeled and sliced
• 2 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp white pepper
• 1 cup fat free half and half cream
• 1/2 cup milk
• Grated Parmesan cheese, sour cream and croutons optional

Preparation

Step 1

In a Dutch oven or soup pot over medium heat, sauté the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt thyme and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth. Return to pot. You can also use a stick blender directly in the pot. Add cream and milk; mix well and heat through (do not boil). Garnish with cheese, sour cream and croutons if desired.