Butternut Squash Soup

Ingredients

1.5 lb butternut squash, roasted (2 cups flesh)

1 cup chicken broth, plus more if needed

½ cup white onions, diced

1 clove garlic, minced

3 Tablespoons heavy whipping cream

¼ teaspoon black pepper

⅛ teaspoon sage

¼ cup Cracker Barrel Extra Sharp Cheddar Cheese

Instructions

1. Place flesh of roasted squash into a blender.
2. Add in chicken broth and puree until smooth.
3. In a large pot, saute onions and garlic in butter over medium heat.
4. Add in the squash mixture, heavy cream, black pepper, and sage.
5. Simmer for 10 minutes. Remove from heat and let cool slightly.
6. Place the soup into the blender and puree until smooth.
7. Return soup to the pot and heat until warm again.
8. Stir in cheese.