Creamy Butternut Squash Soup Recipe | Wisconsin Cheese

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 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 to 1/2 teaspoon cayenne pepper
• 8 ounces Wakker Creamy Young Gouda cheese (aged 2-4 months) or Wakker Creamy Mild Gouda cheese (aged 6-9 months), shredded (2 cups)
• Salt and pepper to taste
• Sour cream
• Additional Wakker Creamy Young Gouda cheese (aged 2-4 months) or Wakker Creamy Mild Gouda cheese (aged 6-9 months), shaved
• Optional toppings: fried sage leaves and pepitas