Ingredients
- 2 tablespoons olive oil
- 1 large butternut squash (about 4 pounds), peeled, seeded and cubed
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons minced fresh sage
- 3 cups vegetable broth
- 1/2 cup apple cider
- 1 cup heavy whipping cream
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 ounces Buholzer Brothers Gouda cheese, shredded (2 cups)
- Salt and pepper to taste
- Odyssey Greek Style Reduced Fat Sour cream
- Additional shaved Buholzer Brothers Gouda cheese
- Optional toppings: fried sage leaves and pepitas
Directions
- Warm olive oil in a Dutch oven over medium-high heat. Add squash and onion; cook and stir for 5-6 minutes or until onion is crisp-tender. Reduce heat to medium. Add garlic and sage; cook and stir for 1 minute.
- Gradually stir in vegetable broth and apple cider. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 20-25 minutes or until squash is tender, stirring occasionally.
- Reduce heat to low. Gradually whisk in the cream, cayenne pepper, cinnamon and nutmeg. Remove from the heat. Cool slightly.
- Process soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm soup over medium-low heat, stirring constantly. Gradually stir in gouda until melted. Remove from the heat. Season with salt and pepper to taste.
- Garnish servings with sour cream, additional gouda and toppings as desired.
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For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/
Learn more about Buholzer Brothers Gouda cheese here: https://buholzerbrothers.com/5987-2/
Learn more about Odyssey Greek Style Reduced Fat Sour Cream here: https://odysseybrands.com/product/sour-cream/
For more recipes visit https://www.buholzerbrothers.com/recipes/
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