Golden Butternut Squash Soup

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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