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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
2 pounds Butternut Squash, peeled and cut into chunks
4 cups Organic Chicken or Vegetable Broth
1 cup Sour cream, (you can use low fat, but I wouldn't)
1/2 cup Grated Light Cheddar Cheese
2 tablespoons Salted Butter
3 cloves finely diced Garlic (optional)
1/4 teaspoon ground Red Pepper (cayenne)
1 tablespoon pure Maple Syrup (optional)
Several Chives, chopped, for garnish
Combine the broth and squash in a large pot and simmer until squash is tender. In a blender, carefully blend squash with broth until smooth. Return to pot and add the cheese and the rest of the ingredients. Warm up, but don't boil. Add salt to taste if needed. Garnish with chives.
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