Golden Squash Soup

[Guest guest]

This would make a lovely first course dish for a holiday dinner.

 

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)

 

~ P_T ~

 

If you want others to be happy, practice compassion.

If you want to be happy, practice compassion.

-Dalai Lama