QUICK GOLDEN SQUASH SOUP

Quick Golden Squash Soup image

This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

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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

Steps:

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 Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.