"This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe.—Becky Ruff, Monona, Iowa..."
INGREDIENTS
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5 medium leeks (white portion only), sliced
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2 tablespoons butter
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4 cups cubed peeled butternut squash
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4 cups chicken broth
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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1-3/4 cups shredded cheddar cheese
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1/4 cup sour cream
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1 green onion, thinly sliced