Quick Golden Squash Soup

• servings: 1 serving
• total time: 30 minutes

Ingredients

5 medium leeks (white portion only), sliced

2 tablespoons butter

4 cups cubed peeled butternut squash

4 cups chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1-3/4 cups shredded cheddar cheese

1/4 cup sour cream

1 green onion, thinly sliced

Directions

In a 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 until squash is tender, 10-15 minutes . Cool slightly.

In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

Nutrition

• Calories: 294
• Total Fat: 18g fat (10g saturated f
• Cholesterol: 48mg
• Sodium: 922mg
• Total Carbohydrate: 26g carbohydrate (7g sug
• Dietary Fiber: 4g fiber)
• Protein: 11g protein.