Butternut Squash and Gouda Cheese Soup, a Fall Favorite

Crunchy leaves underfoot, chilly air tingling cheeks, and the aroma of warm spices in the kitchen can only mean one thing – fall is here! Fall is the season that ushers in an array of comforting dishes to warm our hearts and souls. This creamy and comforting soup is the perfect way to wind down after a day packed with fall activities

Ingredients:

• 2000 grams of butternut squash (this is about 2 smaller squashes or 1 large squash)

  you can peel the butternut squash but I usually do not, I wash the squash very well and chop into small pieces. The butternut squash skin contains wonderful vitamins like vitamin A and C

• 2 tbsps of olive oil

• 1 onion, chopped

• 4 cloves of garlic, minced

• 2 cups vegetable broth

• 14 oz of grated Gouda cheese (you can also use 7 oz of Gouda cheese if you want your soup to be less cheesy, also do not use pre-shredded Gouda, you will need to use a block of Gouda and shred it yourself)

• 1 cup heavy cream (or milk)

• 1/3 cup of brown sugar (or 2 tbsps of honey)

• Salt and pepper to taste

• Fresh thyme or sage for garnish

Instructions:

• Prepare the Butternut Squash : Start by slicing the ends off the squash, split the squash in half (I like to microwave the squash for a minute or two to make it easier to slice) then dice the butternut squash into small pieces. This vibrant vegetable is the star of the soup, giving it a rich and creamy texture.

• Sauté the Aromatics : In a large pot (you can also roast the squash in the oven if you prefer), heat the olive oil over medium heat. Add the butternut squash and let it start to roast, while the squash is roasting dice up the onion and mince the garlic and add to the pot.

• Blend the Soup : After the butternut squash has begun to brown and the onion and garlic begin to caramelize transfer the mixture into a blender (or you can use an immersion blender if you have one on hand) You will then puree the soup until smooth and silky. Be cautious with hot liquids and blend in batches if necessary.

• Add the Cheese and Cream : Return the pureed soup to the pot, add in 2 cups of vegetable broth, brown sugar (or honey) and heavy cream then stir in the grated Gouda cheese. Let the cheese melt into the soup while continuously stirring.

• Season and Serve : Season the Butternut Squash and Gouda cheese Soup with salt and pepper according to your taste preferences. Ladle the soup into bowls, garnish with fresh thyme, and serve hot.

Enjoy the Warmth of Fall Flavors

Whether you are looking for a cozy dinner option or a dish to impress guests at a fall gathering, this recipe is sure to hit the spot.