Butternut Squash Soup

2 Tbsp. butter
1-1/2 cups chopped onion
2-1/2 cups cubed peeled butternut squash
1 tsp. dried rubbed sage
1 tsp. dried thyme
4 cups canned low-salt chicken broth
pinch of cayenne pepper

Garnish:
Black Diamond White Cheddar Cheese sliced thin
Sugared Pecans

Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add squash and saute until beginning to color, about 10 minutes. Add sage and thyme and stir one minute. Add broth, bring mixture to boil. Reduce heat and simmer until squash is tender, about 20 minutes. Transfer soup to processor in batches and puree until smooth. Season to taste with cayenne, salt and pepper. Ladle into bowls, and place a thin slice of cheese on top like a raft and top with sugared pecans.

From A Matter of Taste in Charlevoix.

Filed under Recipes • Soups & Stews