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Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients:
1 medium butternut squash (peeled & diced)
1 apple (diced)
2 garlic cloves (peeled)
1 yellow onion (peeled & roughly chopped)
2 tbsp. EVOO
1/2 tsp. salt
1/4 tsp. black pepper
4 c. veggie broth
1 Container of Golden Chedda
Method:
1) Preheat the oven to 400.
2) Peel and dice a medium butternut squash. Place the squash on a baking sheet.
3) Roughly chop 1 apple and place it on the baking sheet.
4) Peel 2 cloves of garlic and add it to the baking sheet.
5) Lastly, peel and roughly chop 1 yellow onion and add it to the baking sheet.
6) Drizzle on 2 tbsp of EVOO, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for 35-40 minutes.
7) Transfer 1/4 of the baked mixture to a blender with 1 c of veggie broth. Purée for 1-2 minutes and then transfer the soup to a soup pot. Continue this process four times until the soup is fully blended.
8) Stir in 1 container of Golden Chedda and bring the soup to a simmer. Enjoy warm!
9) Option to top the soup with more Golden Chedda!
Store in the fridge for up to 1 week.
Serving Size: 4
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