Golden Butternut Squash Soup
"A wonderful fall dish"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 medium leeks, sliced (white portion only)
- 2 tablespoons butter
- 1 1⁄2 lbs butternut squash, peeled, seeded & cubed (about 4 cups)
- 4 cups chicken broth
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1 3⁄4 cups cheddar cheese, shredded
- 1⁄4 cup sour cream
- 2 tablespoons green onions, thinly sliced
directions
- In large saucepan, saute 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 the squash is tender.
- Cool slghtly.
- 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 the cheese; stir until soup is heated through and cheese is melted.
- Garnish with the sour cream and onion.
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RECIPE SUBMITTED BY
I live on a farm with my husband and daughter. Our oldest is on her own, living 1/2 mile away, and our son is in his first year of college. Youngest daughter has 2 years of school left.
We raise corn, beans, oats, hay, cattle and feeder pigs.
My favorite cookbook is the family cookbook my mom, my sisters and I put together in 2005. We also included photos and a history of the family in the cookbook.
