Quick Golden Squash Soup

Simple & Delicious - - ON THE MENU - —Becky Ruff, McGre­gor, IA

5 medium leeks (white por­tion only), sliced • 2 Tbsp. but­ter • 4 cups cubed peeled but­ter­nut squash • 4 cups chicken broth • 1/₄ tsp. dried thyme • 1/₄ tsp. pep­per • 1³/₄ cups shred­ded ched­dar cheese • 1/₄ cup sour cream • 1 green onion, thinly sliced •

In a saucepan, saute leeks in but­ter un­til ten­der. Stir in squash, broth, thyme and pep­per. Cover and sim­mer un­til squash is ten­der. Cool slightly. In a blender, process squash mix­ture in batches un­til smooth; re­turn to pan. Bring to a boil. Re­duce heat to low. Add cheese; stir un­til melted. Gar­nish with sour cream and onion. Serves 6.

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