Wednesday, January 21, 2009

Michelle's Butternut Squash Soup

Dice a 2lb squash and cook until tender.

Puree in a food processor (leaving some chunks in)

Return to pan and add 4 cups of vegetable broth.

Stir in 1 cup sour cream and 1/2 cup cheddar cheese.

Stir until melted.

Add salt, pepper and cayenne (if you like heat)

add 2T butter and heat through.

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