https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Golden_Squash_Soup 2026-04-04T07:17:43Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Golden_Squash_Soup&diff=1692&oldid=prev 2009-09-04T19:23:52Z

<p>New page: {{RecipeSummary |PrepTime=35 min |CookTime=30 min + cooling |Source=[http://www.tasteofhome.com/Recipes/Golden-Squash-Soup Taste of Home] Oct/Nov 1996 |Rating= |Yield=12-14 servings }} [[I...</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=35 min<br /> |CookTime=30 min + cooling<br /> |Source=[http://www.tasteofhome.com/Recipes/Golden-Squash-Soup Taste of Home] Oct/Nov 1996<br /> |Rating=<br /> |Yield=12-14 servings<br /> }}<br /> [[Image:Golden squash soup.jpg|240 px]]<br /> === Ingredients ===<br /> * 3 leeks (white portion only), sliced<br /> * 4 medium carrots, chopped<br /> * 5 tablespoons butter<br /> * 3 pounds butternut squash, peeled and cubed<br /> * 6 cups chicken broth<br /> * 3 medium zucchini, peeled and sliced<br /> * 2 teaspoons salt<br /> * 1/2 teaspoon dried thyme<br /> * 1/4 teaspoon white pepper<br /> * 1 cup half-and-half cream<br /> * 1/2 cup milk<br /> * Grated Parmesan cheese and chives (optional)<br /> <br /> === Preparation ===<br /> In a Dutch oven or soup kettle, 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.<br /> <br /> In a blender, puree soup in small batches until smooth; return to kettle. Stir in cream and milk; heat through (do not boil). Sprinkle with Parmesan cheese and chives if desired.<br /> <br /> [[Category:Soup]]<br /> [[Category:Squash]]</div>

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