Quick Golden Squash Soup
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.