Ingredients Jump to Instructions ↓

  1. 3 to 3 1/2 pounds butternut squash

  2. 3 1/2 cups sliced leeks (white and light green portions)

  3. 2 tablespoons butter

  4. 2 (14-ounce) cans chicken broth

  5. 1/4 teaspoon dried thyme

  6. 1/4 teaspoon pepper

  7. 1 3/4 cups (7 ounces) shredded Wisconsin Mild Cheddar cheese

  8. 1 3/4 cups sour cream

  9. 2 tablespoons green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Halve squash lengthwise. Place cut sides down on baking sheet. Bake in 375°F (190°C) oven until tender, about 40 minutes. Remove and discard seeds; scoop out pulp. In 3 quart saucepan, cook leeks in butter over low heat until wilted, about 10 minutes. Add broth, thyme, pepper and squash pulp; mix. Blend until smooth in two batches. Return to saucepan. Bring just to boiling; reduce heat and simmer 5 minutes. Gradually stir in 1 1/2 cups of the cheese. Stir until cheese is melted; do not boil. To serve, ladle in bowls; garnish with sour cream, the remaining cheese and the green onions.


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