Butternut Squash Cheese Soup

1. Bake the butternut squash (cut in half, with seeds scraped out) in the oven at 350F for nearly an hour in a pan full of water. This softens it up nicely so it can be peeled and diced.
2. Chop an entire onion and saute it in the butter until soft.
3. Peel and dice the squash and add it to a saucepan.
4. Add all other ingredients to the saucepan, except the cheese. Be sure the garlic is peeled and minced.
5. Take a hand blender and blend everything together, or blend in batches in a regular blender and return to the saucepan.
6. Stir and bring to a boil, then simmer for 15 to 30 minutes, depending on how well you want everything blended. Right before serving, add in the cheese and stir until melted.
7. Serve with a dollop of sour cream.

This soup, plus some garlic bread, is a very filling meal.