Gouda And Lentil Soup

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup diced celery
• 1 butternut squash
• 1/2 teaspoon ground cumin
• 4 cups chicken broth
• 1 (19 ounce) can rinsed lentils
• 1 cup shredded gouda cheese
• salt and pepper

1. Heat oven to 350c.
2. Cut squash in half and place face down on baking sheet with a little water.
3. Bake for 30 minutes.
4. Take out of oven can peel off skin, chop up and set aside.
5. In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
6. Add broth and bring to a boil, add the squash and cumin.
7. Reduce heat and simmer for 5-10 minutes.
8. In a blender in batches, puree soup until smooth.
9. Return to pot, stir in lentils until they are hot - 2minutes or so.
10. Add Salt and Pepper.
11. Remove from heat and stir in Gouda.

olive oil, onion, celery, butternut squash, ground cumin, chicken broth, rinsed lentils, gouda cheese, salt

Taken from www.food.com/recipe/gouda-and-lentil-soup-389553 (may not work)