Golden Squash Soup

Summary
Prep time	35 min
Cook time	30 min + cooling
Source	Taste of Home Oct/Nov 1996
Yield / serves	12-14 servings
Rating

Ingredients

• 3 leeks (white portion only), sliced
• 4 medium carrots, chopped
• 5 tablespoons butter
• 3 pounds 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

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.

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.