2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2. Remove from heat and let stand until slightly cooled; puree in batches in blender.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.


Recipe courtesy of Chef Jon Ashton

Nutrition Analysis
Calories 168, Total Fat 10g, Saturated Fat 5g, Sodium 1073mg, Carbohydrates 14g, Dietary Fiber <1g, Protein 7g, Calcium 100mg