\nSoup Ingredients\n\n2\/ 4 ounce Beehive Apple Walnut Smoked finely shredded \n2 tablespoons olive oil \n1\/4 cup chopped onion \n1\/4 cup chopped carrot\n1\/4 cup chopped celery \n1\/4 cup peeled chopped apple \n2 garlic cloves, minced \n1 1\/2 tablespoons chopped fresh thyme \n1 1\/2 teaspoons chopped fresh sage \n3 cups chopped butternut squash \n1 1\/2 teaspoons onion powder\n1 1\/2 teaspoons garlic powder \n1 teaspoon turmeric \n1\/4 teaspoon mild curry powder \n1 teaspoon chicken bouillon \n2-3 cups chicken stock \n1 cup water \n1 cup finely shredded Apple Walnut Smoked \n1 teaspoon cider vinegar \n1\/4 cup heavy cream\nSalt and pepper \n\nRecipe\n\nIn a large soup pot heat olive oil over low heat. Add onions and sauté until lightly translucent. Then add veggies, apples, garlic, and herbs. Cook for five minutes stirring veggies. \nNext add seasonings, bouillon, stock and water. Simmer over low heat 15-20 min until veggies are tender. Remove from heat and let cool 5-10 min. \nAdd all the ingredients to a blender and blend until smooth. When smooth add cheese, vinegar and cream blend together until well combined. \n\n \n\nCheesy Herb Croutons Ingredients \n\n1 cup finely shredded Apple Walnut Smoked \n1 small crusty loaf of bread cut into cubes \n2 tablespoons olive oil \n1 tablespoon chopped thyme, fresh \n1 tablespoon chopped sage, fresh \n\nRecipe\nPreheat oven to 400. On a cookie sheet toss bread and olive oil together and bake 10 minutes or until lightly browned. Remove from heat and immediately toss with cheese and herbs.