| In a large saucepan, fry the onion in butter for 1-2 minutes, add squash and stir for 1 minute |
| Add stock and sugar then bring to a boil, reduce heat to medium and simmer until squash is soft and cooked through (approx. 15 mins) |
| Remove from the heat and allow to cool. Using a blender, purée until smooth |
| Return the soup to the saucepan and place over medium low heat. Stir in the cream, cheddar and seasoning |
| Stir the soup until heated through but do not boil. Sprinkle with chopped chives and serve hot |
| Delicious with extra cheese sprinkled over and a chunk of granary or walnut bread |
