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Light Cheddar Butternut Squash Soup Recipe

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This recipe for Light Cheddar Butternut Squash Soup, by , is from Mary Beth & Steve's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paulette DePaola
Added: Sunday, January 29, 2006


2 lbs butternut squash, peeled and cut into chunks 4 cups of chicken or vegetable broth
1 cup of low-fat sour cream
1/2 cup of light cheddar cheese, grated
2 tbsp salted butter
1/4 tsp ground red pepper (cayenne)
Salt and freshly ground pepper to taste
1 tbsp sugar (optional)
Several chives cut into 1 inch pieces

1. In a large saucepan combine squash and broth. Bring to a boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let set until slightly cooled; puree in batches. This can be done the night before.
3. Return puree to pan and place over med-low heat. Stir in sour cream, cheese, butter, and red pepper. Season with salt and ground pepper.
4. Stir until heated through,DO NOT ALLOW TO BOIL. Taste soup, adding sugar if not particulary sweet.
5. Serve sprinkled with chives.
Serves 4 to 6.




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