0.0 – 0 reviews • Gluten Free
| Total: |
2 hr |
| Prep: |
1 hr |
| Inactive: |
15 min |
| Cook: |
45 min |
| Yield: |
4-6 servings |
Ingredients
- 2 pounds butternut squash, peeled and cut into chunks
- 4 cups chicken or vegetable broth
- 1 cup Cabot Light Sour Cream or Regular Sour Cream
- 2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
- 2 tablespoons salted butter
- 1/4 teaspoon ground red pepper (cayenne)
- Salt and freshly ground black pepper to taste
- 1 tablespoon sugar (optional)
- Several chives, cut into 1-inch pieces
Instructions
- In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
- Remove from heat and let stand until slightly cooled; puree in batches in blender.
- Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
- Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.
- Recipe courtesy Chef Jon Ashton
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
212 |
| Total Fat |
12 g |
| Saturated Fat |
7 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
6 g |
| Cholesterol |
35 mg |
| Sodium |
841 mg |