Cheddar Butternut Squash Soup, Lightened Up!

Total Time
15 mins
20 mins

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!

Skip to Next Recipe




  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!