Average Rating: 4.857142TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (1-1/2 quarts).Ingredients
- 5 medium leeks (white portion only), sliced
- 2 tablespoons butter
- 4 cups cubed peeled butternut squash
- 4 cups chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1-3/4 cups shredded cheddar cheese
- 1/4 cup sour cream
- 1 green onion, thinly sliced
Instructions
- 1. In a 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 until squash is tender, 10-15 minutes . Cool slightly.
- 2. In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts
1 cup: 294 calories, 18g fat (10g saturated fat), 48mg cholesterol, 922mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 11g protein.