This is a perfect soup for chilly nights.

Serves 6

2 medium butternut squash (approximately 4 pounds)

2 tablespoons butter, divided

½ yellow onion, chopped

1+ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon sage

1 apple, chopped

2½ cups chicken broth

2½ cups water

⅓ cup cream or milk

6 ounces Middlebury Blue cheese

Heat oven to 425°. Slice squash in half lengthwise, remove seeds and dot with 1 tablespoon butter. Place prepared squash in roasting pan  and roast 1 hour until flesh is completely soft. Let cool and scoop squash from skin. Cook chopped onion with remaining butter until soft, add salt, pepper, sage, squash, apple, broth and water. Bring to boil, then lower heat and cook until soft. Add milk or cream and blend in batches. Serve in bowls and top each serving with 1 ounce of crumbled Middlebury Blue cheese.

This recipe based on Chowhound’s recipe for Butternut Squash Soup.