Grab a large saucepot and add the butternut squash and enough water to cover the squash fully. Bring it to a boil. Simmer the squash with the lid on for about 20 minutes until very soft, then drain the water.

In a skillet over medium-low heat, add butter and oil. Toss in onions, garlic, and apple and cook for about 15 minutes, stirring constantly.

Then, add the butternut squash and broth and bring to a boil. Lower the heat until simmering, then add the milk and cheese combo.

Keep stirring until your sauce is your preferred consistency (about 5-10 minutes). Finish the sauce with salt and pepper to taste.