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You'll simply love the Golden Squash Soup from the American cusine. An easy to make appetizer recipe, the Golden Squash Soup is one of the best recipes that you can mouth! Please let us know if you agree with us.
  White of leek 3 , sliced
  Carrots 4 Medium, chopped
  Butter/Margarine 5 Tablespoon
  Butternut squash 3 Pound, peeled and cubed
  Chicken broth 6 Cup (96 tbs)
  Zucchini 3 Medium, peeled and sliced
  Salt 2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Half and half 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)

In a Dutch oven or soup kettle over medium heat, saute leeks 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 and chives if desired

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2303 Calories from Fat 859

% Daily Value*

Total Fat 98 g150.7%

Saturated Fat 58.9 g294.7%

Trans Fat 0 g

Cholesterol 262.1 mg87.4%

Sodium 8092.4 mg337.2%

Total Carbohydrates 344 g114.7%

Dietary Fiber 56.2 g224.8%

Sugars 96.1 g

Protein 53 g106%

Vitamin A 4068.4% Vitamin C 823.3%

Calcium 176.1% Iron 184.8%

*Based on a 2000 Calorie diet

Golden Squash Soup Recipe