Gouda and Lentil Soup

This is an amazing soup. My husband loves it. I got it in a flyer and changed it to my liking. Sometimes I add a little more cumin

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 pot

Ingredients

• 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

Directions

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.