Ingredients
- 6 tablespoons butter
- 3 leeks, sliced (use white part only)
- 4 medium carrots, chopped
- 3 garlic cloves, minced (garlic lovers can use more)
- 1/2 teaspoon cayenne pepper, or adjust to taste
- 1 1/2 teaspoons seasoned salt
- 1/2 to 1 teaspoon fresh ground black pepper, or to taste
- 1/2 teaspoon dried thyme
- 3 pounds butternut squash, peeled and cubed
- 6 cups chicken broth
- 3 medium zucchini, peeled and sliced
- 1 1/2 cups light cream (such as half-and-half cream or 18% table cream)
- Seasoned salt and fresh ground black pepper, to taste
- Freshly grated Parmesan cheese
How to Make
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Step 1: In a Dutch oven heat butter oven medium heat; add in leeks and carrots then saute for 5 minutes stirring occasionally.
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Step 2: Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.
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Step 3: Add the squash, broth, zucchini; bring to a boil.
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Step 4: Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
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Step 5: Cool mixture until lukewarm.
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Step 6: In a blender puree soup in small batches until smooth; return to kettle.
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Step 7: Stir in cream; heat through (do not boil) then season with more salt to taste, if needed.
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Step 8: Ladle into bowls then prinkle with Parmesan cheese.
We hope you enjoy this recipe!
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