Butternut squash and cheddar cheese and apple cider are a match made in heaven in this easy soup recipe!

Ingredients:

• 1 Tbsp olive oil
• 1 Large butternut squash, peeled, seeded and cut into chunks
• 1 medium onion, chopped
• 1 cup chicken broth
• 12 oz apple cider
• 1 tsp dry mustard
• 1 ½ cup shredded cheddar
• Salt and pepper

Directions:

1. In the heated blender, add olive oil, onion, salt and pepper.
2. Set the blender to the soup setting, remove clear cap on lid and let the ingredients cook until soft (5-7 minutes).
3. Add the squash, stock, and cider and let simmer for 20-25 minutes or until the squash is softened.
4. Stop the soup preset and select the smoothie setting. Repeat until soup is smooth.
5. Stir in dry mustard and cheese.
6. Select the soup preset again to keep warm until ready to serve.
7. Garnish with pumpkin seeds or bacon crumbles.