Roasted Butternut Squash Soup

Instructions

1. 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.
2. 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.
3. Reduce heat to low. Gradually whisk in the cream, cayenne pepper, cinnamon and nutmeg. Remove from the heat. Cool slightly.
4. 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.
5. Garnish servings with sour cream, additional gouda and toppings as desired.