Golden Squash Soup


  • 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


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