Golden Squash Soup

Perfect soup for those cool fall evenings.

3 leeks (white portion only), sliced

4 medium carrots, chopped

5 tablespoons butter or margarine

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 milk

Grated Parmesan cheese and chives, optional

In a dutch oven or soup kettle over medium heat, saute the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth; return to kettle. Add cream and milk; mix well and heat through (do not boil). Garnish with Parmesan cheese and chives if desired. Yields 12 - 14 servings (3-1/2 quarts).

Enjoy!