Butternut Squash With Sage & Sharp Cheddar

1. 1

   saute the onion in butter and olive oil until soft.

2. 2

   add the squash and saute 10 minutes.

3. 3

   add sage and garlic and saute for another 10 minutes.

4. 4

   add the vegetable stock and bring to a boil.

5. 5

   reduce to a simmer and cook until the squash is soft enough to mash.

6. 6

   add the cheeses and brown sugar, and stir until the cheese is melted.

7. 7

   puree in the blender in batches, adding small amounts of water if soup is too thick to blend.

8. 8

   season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.