Ingredients

Instructions

  1. In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
  2. Remove from the heat and let stand until warm, then puree in batches in the blender.
  3. Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
  4. Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!