*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.
Preparation
STEP 1
Heat oil in heavy sauce pan. Add onions, cumin and coriander. Sauté until onions are softened.
STEP 2
Add chicken broth and squash. Simmer until squash is soft.
STEP 3
Place vegetables and stock in a food processor and process until smooth. Return puréed vegetables to sauce pan.
STEP 4
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