Total Time
30mins
Prep 15 mins
Cook 15 mins

A wonderful fall dish

Ingredients Nutrition

Directions

  1. In large saucepan, saute leeks in butter until tender.
  2. Stir in the squash, broth, thyme and pepper.
  3. Bring to a boil.
  4. Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
  5. Cool slghtly.
  6. In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
  7. Bring to a boil.
  8. Reduce heat to low.
  9. Add the cheese; stir until soup is heated through and cheese is melted.
  10. Garnish with the sour cream and onion.

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