Servings: 6
Ingredients
- 2 pounds butternut squash, peeled and cut into chunks
- 4 cups homemade chicken stock or prepared chicken broth
- 1 cup Cabot Light Sour Cream
- 4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
- 1 tablespoon Cabot Salted Butter
- ¼ teaspoon ground red pepper (cayenne)
- Salt and ground pepper to taste
- 1 tablespoon sugar (optional)
- Chopped fresh chives for garnish
Directions
1. Combine squash and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and ground pepper to taste. If squash lacks sweetness, add optional sugar
4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.
Nutrition Facts
168 Calories per serving, 10g Fat, 5g Saturated Fat, 22mg Cholesterol, 1073mg Sodium, 14g Carbohydrates, 1g Fiber, 7g Protein, 100mg Calcium
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