Golden Harvest Soup

Did I use the cream?  Did I use the white wine?  OF COURSE I did.  If that’s not your style a) we can’t be friends and b) you can substitute milk and omit the wine (boring).

Not going to lie: mine was not very good, but I’m quite sure it’s because I upped the squash because I had a giant one and I wanted to use it up.  Rose has made it for company a few times and has gotten rave reviews.  Follow the recipe.

Sigh.  I’m not perfect.

Golden Harvest Soup


1/4 cup butter
1 large onion, chopped
2 leeks (white part only) chopped
1 large potato, peeled and diced
1 cup thinly sliced carrots
2 cups diced squash (I used butternut)
3 cups chicken stock
1 1/2 cups light cream (approx)
1/4 cup white wine (optional)
Salt and Pepper

For Garnish:
Chopped chives or green onions
Grated carrot
Sour Cream

Preparation Instructions

In a large heavy pot, melt butter, cook onion and leeks until softened but not browned.  Stir in potato, carrots, squash; cook, stirring for 2 to 3 minutes.  Pour in stock, cover and simmer for about 20 minutes or until vegetables are very tender.  Puree in a food processor or blender until very smooth.  Return to saucepan.  (Soup can be prepared ahead to this point, covered and refrigerated.  Reheat before continuing with the recipe.)  Stir in cream to desired consistency.  Stir in wine (if using) and heat until very hot but do not boil.  Season with salt and pepper to taste.  Garnish with a sprinkle of green onions to with a dollop or sour cream and grated carrot.  Yield: 6 servings.


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