Golden Squash Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 6 cups chicken broth
- 1/2 teaspoon dried thyme
- 5 tablespoons butter
- 2 teaspoons salt
- 1 cup half-and-half cream
- 1/2 cup 2% milk
- 1/4 teaspoon white pepper
- 4 medium carrots chopped
- 3 leeks (white portion only) sliced
- 3 pounds butternut squash peeled and cubed
- 3 medium zucchini peeled and sliced
- grated parmesan cheese and chives optional
- Carbohydrate 16.9699331258166 g
- Cholesterol 487.509635434628 mg
- Fat 101.927544383167 g
- Fiber 2.85568753474876 g
- Protein 116.644284571856 g
- Saturated Fat 32.3666235337032 g
- Serving Size 1 1 -14 serving (782g)
- Sodium 498.379125117355 mg
- Sugar 14.1142455910679 g
- Trans Fat 8.47297217115035 g
- Calories 1473 calories
Directions 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. 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. Yield: 12-14 servings (3-1/2 quarts). Originally published as Golden Squash Soup in Taste of Home October/November 1996, p27 Nutritional Facts 1 serving (1 cup) equals 133 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 804 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
