*Squash purée can be used in place of frozen, cubed squash. If using prepared purée, add it to the broth and onions and whisk until combined. Skip Step 3 and proceed to Step 4.
Heat oil in heavy sauce pan. Add onions, cumin and coriander. Sauté until onions are softened.
Add chicken broth and squash. Simmer until squash is soft.
Place vegetables and stock in a food processor and process until smooth. Return puréed vegetables to sauce pan.
Add Ultimate White Cheese Sauce, black pepper and nutmeg. Whisk to combine. Simmer until heated through to 165°F for 15 seconds. Garnish each serving with 1 ounce sour cream and cilantro, if desired.
CCP: Maintain hot food at 135°F or above