Cabot's Light Cheddar Butternut Soup
2 pounds of butternut squash, peeled and cut into chunks
4 cups of chicken or vegetable stock
1 cup low fat or full fat sour cream
½ cup Cabot 50% Cheddar
2 tbsp. butter
¼ tsp. cayenne
1 tbsp. sugar (optional)
Several chives, cut into 1 inch pieces
Salt and freshly ground black pepper
Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes or until squash is very tender. Let pan cool a bit for safety's sake and then puree the mixture in the blender.
Return the puree to the sauce pan and turn the heat to medium-low. Stir the cream, cheddar cheese, butter, cayenne and salt and pepper to taste. Cook, stirring until heated through (do not boil), then taste and add sugar for more seasoning if necessary. Keep warm over low hat.
Serve with chives
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