 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mineâwhich is really amazing because I was convinced I didn't like squash until I tried this recipe.Becky Ruff, Monona, Iowa Ingredients:
5 medium leeks (white portion only), sliced |
2 tablespoons butter |
1-1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups) |
4 cups chicken broth |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1-3/4 cups shredded cheddar cheese |
1/4 cup sour cream |
2 tablespoons thinly sliced green onion |
Directions:
1. In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is tender. Cool slightly.
2. In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion. Yield: 6 servings.
|
|