Golden Squash And Wisconsin Cheddar Soup

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Wisconsin Cheese


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3 to 3 1/2 pounds butternut squash

3 1/2 cups sliced leeks (white and light green portions)

2 tablespoons butter

2 cans (14 ounces each) chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1 3/4 cups (7 ounces) shredded Wisconsin Mild Cheddar cheese

1 3/4 cups sour cream

2 tablespoons green onions, thinly sliced

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