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.