butternut squash with sage & sharp cheddar
By: sara hoverson
Published: Sunday, October 23, 2011 - 12:17pm

Ingredients




1 1/2 butternut squash, peeled, seeded & chopped
1 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup fresh sage
6 cups veggie stock
1/2 cup sharp white cheddar cheese
1/4 cup graded parmesan
1 T butter
1/8 cup olive oil
2 T brown sugar

Preparation

1 saute the onion in butter and olive oil until soft.  add the squash and saute 10 minutes.  add sage and garlic and saute for another 10 minutes.  add the vegetable stock and bring to a boil.  reduce to a simmer and cook until the squash is soft enough to mash.  add the cheeses and brown sugar, and stir until the cheese is melted.  puree in the blender in batches, adding small amounts of water if soup is too thick to blend.  season with salt and pepper.

About

last fall and winter i became the go-to squash girl at work.  this was mainly because i have peeling and chopping them down to a science ;).  while we mainly cooked from recipes in order to maintain consistency for our customers, we also made soups every week, which were sometimes made up on the spot.  this soup was one of those recipes.  we had some left over squash in the walk-in so my boss told me to whip something up!  i hung out in the walk-in for a few minutes scouring for ingredients and a little while later i had this!