Golden Butternut Squash Soup

1. 1

   In large saucepan, saute leeks in butter until tender.

2. 2

   Stir in the squash, broth, thyme and pepper.

3. 3

   Bring to a boil.

4. 4

   Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.

5. 5

   Cool slghtly.

6. 6

   In a blender, cover and process squash mixture in small batches until smooth; return to the pan.

7. 7

   Bring to a boil.

8. 8

   Reduce heat to low.

9. 9

   Add the cheese; stir until soup is heated through and cheese is melted.

10. 10

    Garnish with the sour cream and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.