Butternut Squash Cambozola Soup

YO, back in WA! How 'bout this??:
(serves 2)

1 med. butternut squash (1&1/2 lb.), peeled, seeded, and roughly chopped
3 oz. Cambozola (YUMOLA*) cheese, rind removed and sliced
1 sweet onion, peeled and chopped
1-1&1/2 cups low sodium* chicken or veg. broth
1 cup white wine
1 T. sour cream (or plain Greek yogurt*)
3 t. EVOO
Sea* salt and freshly ground pepper

Saute onions in oil in a large saucepan at med.-high heat for 3 mins., stirring occasionally. Add squash and saute for another 2 mins. Add wine and broth, and let simmer, uncovered, for 10 mins. or until squash is soft. Puree the mixture with a hand blender. Add cheese and sour cream, and let simmer, stirring occasionally until cheese has melted. Add S& P to taste. Booya!!

Keep Your Promises!!

Love,

MM