Golden Squash Soup Recipe

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Ingredients:

Serving

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tbsp butter
3 lb 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 cup 2% milk
grated parmesan cheese and chives , optional

Directions:

In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired. Yield: 12-14 servings (3-1/2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.73 Kcal (635 kJ)
Calories from fat	64.95 Kcal
		% Daily Value*
Total Fat	7.22g	11%
Cholesterol	20.39mg	7%
Sodium	853.97mg	36%
Potassium	655.44mg	14%
Total Carbs	20.21g	7%
Sugars	4.69g	19%
Dietary Fiber	3.38g	14%
Protein	2.84g	6%
Vitamin C	37.1mg	62%
Vitamin A	1.4mg	47%
Iron	1.7mg	9%
Calcium	118.2mg	12%

Amount Per 100 g
Calories	48.38 Kcal (203 kJ)
Calories from fat	20.71 Kcal
		% Daily Value*
Total Fat	2.3g	11%
Cholesterol	6.5mg	7%
Sodium	272.32mg	36%
Potassium	209.01mg	14%
Total Carbs	6.44g	7%
Sugars	1.49g	19%
Dietary Fiber	1.08g	14%
Protein	0.91g	6%
Vitamin C	11.8mg	62%
Vitamin A	0.4mg	47%
Iron	0.5mg	9%
Calcium	37.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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