Golden Butternut Squash Soup - cooking recipe

Ingredients

5 medium leeks, sliced (white portion only)
2 tablespoons butter
1 1/2 lbs butternut squash, peeled, seeded & cubed (about 4 cups)
4 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 3/4 cups cheddar cheese, shredded
1/4 cup sour cream
2 tablespoons green onions, thinly sliced

Preparation

In large saucepan, saute leeks in butter until tender.
Stir in the squash, broth, thyme and pepper.
Bring to a boil.
Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
Cool slghtly.
In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
Bring to a boil.
Reduce heat to low.
Add the cheese; stir until soup is heated through and cheese is melted.
Garnish with the sour cream and onion.