Gouda And Lentil Soup - cooking recipe

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

Preparation

Heat oven to 350c.
Cut squash in half and place face down on baking sheet with a little water.
Bake for 30 minutes.
Take out of oven can peel off skin, chop up and set aside.
In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
Add broth and bring to a boil, add the squash and cumin.
Reduce heat and simmer for 5-10 minutes.
In a blender in batches, puree soup until smooth.
Return to pot, stir in lentils until they are hot - 2minutes or so.
Add Salt and Pepper.
Remove from heat and stir in Gouda.