Ingredients

The following ingredients have 6 Servings
  • 2 pounds butternut squash, peeled and cut into chunks
  • 4 cups homemade chicken stock or prepared chicken broth
  • 1 cup Cabot Light Sour Cream
  • 4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
  • 1 tablespoon Cabot Salted Butter
  • ¼ teaspoon ground red pepper (cayenne)
  • Salt and ground pepper to taste
  • 1 tablespoon sugar (optional)
  • Chopped fresh chives for garnish

Instruction

  • COMBINE squash and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
  • UNCOVER and let cool. Puree in blender or food processor, in batches if necessary.
  • RETURN puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and ground pepper to taste. If squash lacks sweetness, add optional sugar
  • STIR soup just until heated through (do not allow to boil). Serve sprinkled with chives.