GOLDEN SQUASH SOUP

By gaster16

Ingredients

• 3 leeks (white part only) sliced
• 4 medium carrots, chopped
• 5 tablespoons butter or margarine
• 3 lbs. 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 milk
• Grated Parmesan cheese and chives, optional

Preparation

Step 1

In a Dutch oven over medium heat, saute 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 to lukewarm. In a blender or food processor, puree soup in small batches until smooth, return to pot. Add cream and milk, mix well and heat through (do not boil). Garnish with Parmesan cheese and chives.