Butternut Squash Soup With Smoked Cheddar

• 2 tablespoons extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 34 cup apple cider
• 1 34 lbs butternut squash, peeled, seeded and cut into 1 inch dice pieces (about 5 1/4 cups)
• 4 12 cups chicken broth or 4 12 cups vegetable stock or 4 12 cups broth
• 12 cup milk
• 14 cup non-dairy coffee creamer (coffee creamer, dry)
• 5 tablespoons unsalted butter
• 1 tablespoon kosher salt
• 12 tablespoon nutmeg
• 1 teaspoon ground sage
• 2 teaspoons pepper
• 13 cup smoked cheddar cheese, grated, about 2 ounces

1. In large, heavy saucepan - heat the olive oil over medium heat.
2. Add chopped onion and cook over medium heat, stirring occasionally, until golden, approximately 8 minutes.
3. Add the apple cider and cook until syrupy, about 3 minutes.
4. Add the butternut squash and stock/broth - then bring to slow boil.
5. Cover and simmer until squash is very tender (about 40 minutes).
6. In a blender, puree the soup in batches.
7. Return soup to saucepan and stir in cream.
8. Season with salt, pepper, nutmeg, & sage - stirring to blend well.
9. Serve warm with a garnish of the smoked grated cheddar & enjoy.

extra virgin olive oil, onion, apple cider, butternut squash, chicken broth, milk, nondairy coffee, unsalted butter, kosher salt, nutmeg, ground sage, pepper, cheddar cheese

Taken from www.food.com/recipe/butternut-squash-soup-with-smoked-cheddar-262193 (may not work)