To Try
Quick Golden Squash Soup
1 serving
servings30 minutes
total timeIngredients
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
Serving Size
-
Calories
294
Total Fat
18g fat (10g saturated f
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
48mg
Sodium
922mg
Total Carbohydrate
26g carbohydrate (7g sug
Dietary Fiber
4g fiber)
Total Sugars
-
Protein
11g protein.
1 serving
servings30 minutes
total time