Golden Squash Soup

By dashy_65

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

Preparation

Step 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.

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.