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
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.