Butternut Squash, Apple, and Cheddar Soup Recipe

Ingredients:

• 1 butternut squash, peeled, seeded and cubed (about 1 1/2 pounds)
• 2 granny smith apples, cored and quartered
• 1 yellow onion, peeled and quartered
• 6 cloves garlic, peeled
• 1/4 cup extra virgin olive oil
• 1 quart vegetable stock
• Kosher salt, to taste
• Pepper, to taste
• 1/2 cup shredded cheddar cheese, plus more for garnish
• 1 sprig sage, leaves picked
• OPTIONAL:
• Sour cream

Directions:

1. Preheat oven to 425°F.
2. Arrange butternut squash, apples, onion, and garlic on a large, rimmed sheet pan. Drizzle with olive oil. Roast 45 to 50 minutes until tender and fragrant.
3. Transfer roasted ingredients to a blender. Add 1/2 cup cheddar, sage leaves, and enough stock to cover. Be careful not to fill blender more than 3/4 full. If necessary, work in batches.
4. Blend until smooth. Add remaining stock and blend. For an extra silky soup, pass through a fine mesh strainer. Keep it rustic by not straining. Season with salt and pepper, to taste.
5. Transfer soup to a pot. Bring to a simmer. Serve hot. Add a dollop of sour cream and a sprinkle of cheddar to each bowl.
6. Cook's Tips:
7. Remove skins of butternut squash by using a vegetable peeler. For a shortcut, purchase squash pre-peeled and cubed.
8. This soup freezes well. Store in a sealable freezer bag for flat storage.