Golden Butternut Squash Soup

A wonderful fall dish

• Ready In: 30 mins
• Serves: 6

Ingredients

• 5  medium leeks, sliced (white portion only)
• 2  tablespoons butter
• 1 1⁄2 lbs  butternut squash, peeled, seeded & cubed (about 4 cups)
• 4  cups chicken broth
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 1 3⁄4 cups cheddar cheese, shredded
• 1⁄4 cup sour cream
• 2  tablespoons green onions, thinly sliced

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.