Cabot Reduced Fat butternut Squash Soup

By Debbie54

Ingredients

• 2 lb butternut squash, peeled and cut into chunks
• 4 cups chicken or vegetable broth
• 1 cup sour cream (low-fat or regular)
• ½ cup Cabot 50% reduced Fat Cheddar, grated
• 2 Tbsp salted butter
• ¼ tsp ground red pepper (cayenne)
• Salt and freshly ground pepper to taste
• 1 Tbsp sugar (optinal)
• Several chives, cut into 1-inch pieces

Preparation

Step 1

1)In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2)Remove from heat and let stand until slightly cooled; puree in batches in blender.

3)Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4)Stir until heated through (do not allow to boil). Taste soup adding sugar if squash was not particularly sweet. Serve sprinkled with chives.