Aysha & Kayla’s Butternut Squash Soup

Ingredients

• large butternut squash
• 1 cup chopped onion
• 2 TBLS butter (olive oil)
• ½ cup white wine
• 2 32oz. containers chicken or vegetable broth
• 2 tsp white pepper
• 2 tsp thyme
• 1 cup cream (or alternative milk)
• 1 ½ cups grated Comte (no cheese for vegan recipe)

Instructions

1. Roast butternut squash at 350 degrees until tender, Sauté onion in 5 quart soup pot until tender,
2. Add white wine, broth and spices. Remove skin from the squash and add to soup base,
3. Use an immersion blender to puree. Then add cream, and grated Comte (if desired).