Golden Squash and Cheddar Soup

Servings: 6


Ingredients:

3 to 3 1/2 pounds butternut squash
3 1/2 cups sliced leeks (white and light green portions)
2 tablespoons butter
2 cans (14 ounces each) chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 3/4 cups (7 ounces) shredded Wisconsin Mild Cheddar cheese
1 3/4 cups sour cream
2 tablespoons green onions, thinly sliced

Cooking Directions:

Halve squash lengthwise. Place cut sides down on baking sheet. Bake in 375° F oven until tender, about 40 minutes. Remove and discard seeds; scoop out pulp.

In 3 quart saucepan, cook leeks in butter over low heat until wilted, about 10 minutes. Add broth, thyme, pepper and squash pulp; mix. Blend until smooth in two batches. Return to saucepan. Bring just to boiling; reduce heat and simmer 5 minutes. Gradually stir in 1 1/2 cups of the cheese. Stir until cheese is melted; do not boil. To serve, ladle in bowls; garnish with sour cream, the remaining cheese and the green onions.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.