Cabot Reduced Fat Butternut Squash Soup

Ingredients

• 2 pounds butternut squash, peeled and cut into chunks
• 4 cups chicken or vegetable broth
• 1 cup Cabot Light Sour Cream or Regular Sour Cream
• 2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
• 2 tablespoons salted butter
• 1/4 teaspoon ground red pepper (cayenne)
• Salt and freshly ground black pepper to taste
• 1 tablespoon sugar (optional)
• Several chives, cut into 1-inch pieces

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