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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings. -Maryann Klein, Washington Township, New Jersey Ingredients:
3 leeks (white portion only), sliced |
4 medium carrots, chopped |
5 tablespoons butter |
3 pounds butternut squash, peeled and cubed |
6 cups chicken broth |
3 medium zucchini, peeled and sliced |
2 teaspoons salt |
1/2 teaspoon dried thyme |
1/4 teaspoon white pepper |
1 cup half-and-half cream |
1/2 cup 2% milk |
grated parmesan cheese and chives, optional |
Directions:
1. 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.
2. 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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