Golden Squash Soup

INGREDIENTS:

• 4 med. carrots, chopped
• 5 Tbsp. butter or margarine
• 3 lb. butternut squash, peeled and cubed
• 6 c. chicken broth
• 3 med. zucchini, peeled and sliced
• 2 tsp. salt
• 1/4 tsp. white pepper
• 1 c. half and half cream
• 1/2 c. milk
• grated Parmesan cheese, optional

DIRECTIONS:

In a soup kettle over medium heat, saute carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Cool. In a blender, puree soup in small batches until smooth. Return to kettle. Add cream and milk. Heat through; do bot boil. Garnish with cheese. Serves 12-14 people