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 pepper

1 ¾ cups shredded cheddar cheese

Sour cream

Green onions, thinly sliced

In large pot, combine broth, squash, thyme, and pepper.  Bring to a boil.  Reduce heat and cover.  Simmer for 10-15 minutes, or until squash is tender.  While this is cooking, in large pan, sauté leeks in butter until tender, then add to broth.

Allow squash mix to cool slightly.  Then add to blender in small batches and blend until smooth.  Return to pan and heat over low.  Add cheese, stirring until it is melted.

Ladle into bowls and top with sour cream and onion.

Makes 6 servings

Cooking Blender Golden Squash Soup

2 medium/large leeks (white portion only…can use some light green) or one large leek

2 tablespoons butter or bacon grease

3 1/2 cups water

1 Tbl Chicken Better Than Bouillon

1 ½ lbs butternut squash, peeled, seeded, and cubed (approx 4 cups)

¼ teaspoon dried thyme (I added a little extra)

¼ teaspoon ground pepper (20 grinds black pepper)

For the table:

1 ¾ cups shredded cheddar cheese

Sour cream

Green onions, thinly sliced

Diced green chiles

PREPARATION

In large skillet, sauté leeks in butter until tender.

Layer ingredients in blender in this order:

• Water
• Squash
• Better Than Bouillon
• Thyme & pepper
• Leeks

Turn blender on to soup setting. Push dial to start.

When cycle is complete, turn blender off.

Ladle into bowls and top with sour cream, onion, cheese, green chiles - or whatever else strikes your fancy.

Makes 6 servings