[recipe*] Golden Squash Soup

[Guest guest]

This makes an awesome Autumn soup, and it even

works well with acorn squash, so feel free to substitute

whatever is on sale.

 

Golden Squash Soup

 

3 leeks (white portion only), sliced

4 medium carrots, chopped

5 Tbs butter or margarine

3 lbs of butternut squash, peeled and cubbed

6 cups vegetable broth

3 medium zucchini, peeled and sliced

2 tsp salt

1/2 tsp white pepper

1 cup half & half cream

1/2 cup milk

Grated Parmesan cheese and chives, optional

 

In a Dutch oven or soup kettle over medium heat,

saute leeks and carrots in butter for 5 minutes,

stirring occassionally. 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 kettle. Add cream and

milk; mix well and heat through (do not boil).

Garnish with Parmesan cheese and chives if desired.

Yield: 12 to 14 servings (3 1/2 quarts)

 

~ PT ~

 

If you pursue evil with pleasure, the pleasure passes away

and the evil remains.  If you pursue good with labor, the

labor passes away but the good remains.

~ Marcus Tullius Cicero (106-43 BC)