You are here: Home » Recipes » Butternut Squash Cheddar Soup Butternut Squash Cheddar Soup Recipe by Jon AshtonKitchen Tested Yield 6 servings Prep 10 mins Cook 30 mins Sour cream and Cheddar cheese balance the sweetness of the squash. PrintEmail Ingredients 2 pounds butternut squash, peeled and cut into chunks4 cups low-sodium chicken broth1 clove garlic, chopped1 cup light sour cream1/2 cup shredded sharp Cheddar cheese (such as Cabot)1 tablespoon butter1/4 teaspoon ground red pepper1 tablespoon sugar1/4 teaspoon salt1/8 teaspoon White pepper -- Chopped chives (optional) Instructions Combine squash and broth in a saucepan; bring to a boil over high heat. Reduce heat to medium and simmer until squash is very tender, about 20 minutes. Cool. Place squash mixture and garlic in food processor or blender. Process until smooth. Return mixture to saucepan. Stir in sour cream, cheese, butter, red pepper, sugar, salt and pepper. Cook over low heat, stirring until thoroughly heated (do not boil). Garnish with chives, if desired. Recipe by Chef Jon Ashton.