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.