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Cabot's Light Cheddar Butternut Soup

 
Cabot's Light Cheddar Butternut Soup
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photo credit: Ev Thomas
A butternut squash soup with vegetable or chicken stock, cheddar cheese, sour cream and chives.
Recipe By: Chef Jon Ashton
  • PrepN/A |
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Ingredients

    • 2 pounds of butternut squash, peeled and cut into chunks
    • 4 cups of chicken or vegetable stock
    • 1 cup low fat or full fat sour cream
    • 1/2 cup Cabot 50% Cheddar
    • 2 tbsp butter
    • 1/4 tsp cayenne
    • 1 tbsp sugar (optional)

Instructions

Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes or until squash is very tender. Let pan cool a bit for safety's sake and then puree the mixture in the blender.

Return the puree to the sauce pan and turn the heat to medium-low. Stir the cream, cheddar cheese, butter, cayenne and salt and pepper to taste. Cook, stirring until heated through (do not boil), then taste and add sugar for more seasoning if necessary. Keep warm over low hat.

Serve with chives

Additional Notes

Several chives, cut into 1 inch pieces
Salt and freshly ground black pepper

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