Cabot Cheddar Butternut Squash Soup
2 lbs butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup low-fat sour cream
4 oz Cabot 50% Reduced Fat Cheddar, grated (about 1 cup)
1 Tbs butter
1/4 tsp ground red pepper (cayenne)
Salt and ground white pepper to taste
1 Tbs sugar (optional)
Chopped fresh chives for garnish
In large saucepan, combine squash and stock or broth; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
Uncover and let cool. Puree in blender or food processor, in batches if necessary.
Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and white pepper to taste. If squash lacks sweetness, add optional sugar.
Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.
Total Fat 10g
Saturated Fat 5g
Total Carbohydrate 14g
Dietary Fiber 1g