2 pound butternut squash, peeled, chopped
2 tablespoons olive oil
1 tablespoon kosher salt
1 Spanish onion, chopped
1 1/2 quarts rich chicken stock
1/2 cup heavy cream
6 slices Wisconsin limburger cheese, 1/4 inch thick, at room temperature
3 tablespoons pumpkin seeds (pepitas), toasted
2 teaspoons pumpkin seed oil or extra virgin olive oil
Preheat the oven to 400°F.
In shallow baking pan, toss squash with oil and salt. Roast 20 minutes or until tender.
In soup pot, combine roasted squash, onions, and chicken stock. Simmer until onions are very tender, about 20 minutes. Puree soup with immersion blender until smooth. If too thick, add additional chicken stock. Adjust seasonings and add cream. Serve hot in soup bowls. Top each serving with cheese slice, pumpkin seeds, and drizzle of oil. Serve immediately.