A tasty favorite from my sister, Patty. It tastes like fall to me!
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream
1/2 cup cheddar cheese
2 T. butter
1/4 tsp. cayenne pepper
Salt and pepper, to taste
1 T. sugar, optional
Diced chives, for garnish
In a large saucepan, combine squash and broth. Bring to a boil, the. Reduce heat to medium. Simmer until squash is very tender - about 20 minutes.
Remove from heat and let stand until slightly cooled. Purée in batches in blender or use immersion blender.
Return purée to saucepan and place over medium low heat. Stir in sour cream, cheese, butter, and red pepper. Season with salt and pepper.
Stir till heated through (do not allow to boil). Add sugar if squash was not particularly sweet. Serve sprinkled with chives.
Makes 4-6 servings.
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