1 butternut squash, cleaned and chopped
1 large onion, chopped
2 tablespoons butter
1 quart chicken stock*
1 Crispin apple or Granny Smith, skinned and chopped
8 ounces smoked gouda, divided
s and p to taste
soup pot, sauté onion in butter until lightly golden. Add butternut
squash and cook in butter and onion for about five minutes. Add in
stock and apples. Cook for twenty minutes. Blend. Place in serving
bowls and divide cheese among bowls.
*Traders Joe's Free Range Broth.