INGREDIENTS
1
butternut squash (large to extra large)
1
onion white (medium)
2 cloves
garlic
2
bay leaves
3/4 cup
whole milk (180mL)
1 qt
chicken broth (946mL)
1/4 tsp
white pepper (.25g)
Salt (to taste)
1/2 tsp
nutmeg (.50g)
1 cup
Gruyère (shredded, 108g)
1/4 cup
Pecorino romano (shredded, 25g)