Light Cheddar Butternut Squash Soup

Added by Audrey Schipul

/ 45 minutes cooking
serves 4-6

2 pound	butternut squash	peeled and cubed
4 cups	chicken broth
1 cup	light sour cream
1/2 cup	reduced fat cheddar cheese	grated
2 tablespoons	butter
1/4 teaspoon	ground red pepper
1 tablespoons	sugar (optional)

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1.	Combine squash and broth in a large saucepan and bring to a boil. Reduce heat and simmer for 20-30 minutes. Remove from heat and puree in batches in a blender.
2.	Return puree to the pan and place over medium-low heat. Stir in the sour cream, cheese, butter and red pepper. Season with salt and pepper.
3.	Stir until heated through, but do not boil. Add sugar is squash is not sweet enough.

from Mom and Cabot cheese