Saturday, September 20, 2008

Golden Squash Soup

Celebrate fall!!
1 large onion, chopped
4 medium carrots, chopped
5 Tbl. butter
3 lbs butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. white pepper
1 cup half and half cream
1/2 c. milk
grated parmesan cheese, optional

In a dutch oven or soup kettle over medium heat, saute onion and carrots in butter for 5 minutes, stirring occasionally. 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, if desired. 12-14 servings.

(I have omited the cream in this, and it turned out great--with less calories).


Andrea said...

This recipe came from Anita Blood in my ward, who is a fabulous cook!

Kim Edwards said...

Yum! Thanks for even one more use for those abundant zucchinis! I'll try one of these this week.