This recipe is from Taste of Home’s October/November 2007 issue.
Golden Squash Soup
5 medium leeks (white portions only), sliced
2 T butter
1 ½ lb butternut squash, peeled, seeded and cubed (about 4 C)
4 C chicken broth (or vegetable)
¼ tsp dried thyme
¼ tsp pepper
1 ¾ C shredded cheddar cheese
¼ C sour cream
2 T thinly sliced green onion
In a large saucepan, sauté 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 squash is tender. Cool slightly.
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 cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Yield: 6 servings