Golden Squash Soup
|White of leek||3 , sliced|
|Carrots||4 Medium, chopped|
|Butternut squash||3 Pound, peeled and cubed|
|Chicken broth||6 Cup (96 tbs)|
|Zucchini||3 Medium, peeled and sliced|
|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