Golden Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A wonderful fall dish Ingredients:
5 medium leeks, sliced (white portion only) |
2 tablespoons butter |
1 1/2 lbs butternut squash, peeled, seeded & cubed (about 4 cups) |
4 cups chicken broth |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 3/4 cups cheddar cheese, shredded |
1/4 cup sour cream |
2 tablespoons green onions, thinly sliced |
Directions:
1. In large saucepan, saute leeks in butter until tender.
2. Stir in the squash, broth, thyme and pepper.
3. Bring to a boil.
4. Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
5. Cool slghtly.
6. In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
7. Bring to a boil.
8. Reduce heat to low.
9. Add the cheese; stir until soup is heated through and cheese is melted.
10. Garnish with the sour cream and onion.
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