Butternut Squash Soup

1 medium butternut squash (peeled, gutted and cut into chunks)
1 stick of butter
1-2 32oz cartons of chicken broth (I like Swanson’s Chicken Broth)
1 medium onion (chopped)
2-3 cloves of garlic (minced)
1/2 Tablespoon of paprika
1 cups of cheddar cheese (shredded)
Salt and pepper to taste

Melt butter in a dutch oven, adding the onion and garlic for about 2 minutes.
Add 1 carton of chicken broth, stir, then add the chunks of squash.
Place the lid on the dutch oven and let the squash simmer on low until the chunks are soft and can be stabbed easily with a fork.
Once squash is soft you are going to pour the contents of the dutch oven into a blender CAREFULLY! Do not fill the blender too full! Blend the contents until smooth (you may need to add chicken broth to blend contents) Once smooth, repour back into the dutch oven.
Add paprika and cheddar cheese to the hot soup and mix well.
Add chicken broth to desired consistency.
Salt and pepper to taste.