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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) butter |
2 pound(s) butternut squash, peeled and cut into chunks |
4 cup(s) chicken or vegetable broth |
1/2 cup(s) grated cheddar cheese |
1/4 teaspoon(s) ground cayenne pepper |
salt and freshly ground pepper to taste |
several chives, cut into 1 inch pieces |
1 cup(s) sour cream |
1 tablespoon(s) sugar (optional) |
Directions:
1. In a large saucepan, combine squash and broth. Bring to boil. Reduce heat to medium. Simmer squash until tender (20 minutes).
2. Remove from heat. Let stand until cooled; puree in batches in blender.
3. Return to saucepan over medium low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste. Add sugar to sweeten, if necessary. Sprinkle with chives and serve.
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