Cheddar Butternut Squash Soup, Lightened Up! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook! Ingredients:
2 lbs butternut squash, peeled and cut into chunks |
4 cups vegetable broth (or chicken) |
1 cup light sour cream |
1/2 cup light cheddar cheese, grated |
2 tablespoons butter |
1/4 teaspoon cayenne pepper |
salt |
pepper |
1 tablespoon brown sugar (optional) |
2 stalks chives, cut into 1-inch pieces |
Directions:
1. In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
2. Remove from the heat and let stand until warm, then puree in batches in the blender.
3. Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
4. Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!
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