1/2 cup shredded cheddar cheese (plus more for garnish)
1 sprig sage (leaves picked)
Optional Ingredients
Sour cream
Directions
Preheat oven to 425°F.
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.
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.
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.
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.
