Golden Squash Soup
I remember when I first got this recipe from a colleague at Sabino High School. I told Chuck about it - and he was significantly less excited than I was. In fact, due to his reticence, I postponed trying this for several months before deciding it was time. We are both very glad I did! This soup is fast, easy, and delicious. No simmering for hours. In fact, the most time-consuming aspect is peeling and cubing the squash, a task that could easily be completed ahead of time. As I recently purchased a cooking blender and had used it to make cauliflower soup, I decided to adapt my recipe to this new tool. Here are both recipes - the original and the one I adapted. Both are fabulous. Enjoy! Golden Squash Soup (Original) 5 medium leeks (white portion only…can use some light green) or one large leek 3 cans (14 oz) chicken broth 2 tablespoons butter 1 ½ lbs Butternut squash, peeled, seeded, and cubed (approx 4 cups) ¼ teaspoon dried thyme ¼ teaspoon ground pepp