Guest guest Posted September 28, 2006 Report Share Posted September 28, 2006 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) Quote Link to comment Share on other sites More sharing options...
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