1. Prepare Veggies

   Prepare ingredients.

   • 1 , peeled, deseeded, diced Butternut Squash
   • 1 , diced Yellow Onion
   • 5 , peeled Garlic Cloves
   • 1 bunch , leaves, tender stems Fresh Sage Leaves
2. Simmer Soup

   In a medium to large pot, sauté onions and garlic in oil over medium heat for 5 minutes. Add the butternut squash, sage and stock. Simmer for 12 minutes or until squash is fork tender.

   • 2 Tbsp Extra Virgin Olive Oil
   • 8 cups Vegetable Stock
3. Prepare Herbed Goat Cheese

   Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp , leaves picked, chopped Italian Parsley
   • 1/4 lb Soft Goat Cheese
   • 1/3 cup Heavy Cream
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with sage, freshly cracked black pepper and olive oil, if desired.

   • 4 sprigs , leaves picked Fresh Sage Leaves
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	490 kcal
Total Fat	23 g	29%
Total Saturated Fat	10 g	48%
Unsaturated Fat	13 g
Low Cholesterol	40 mg	13%
Low Sodium	850 mg	35%
Total Carbohydrate	54 g	20%
Fiber Total Dietary	9 g	33%
Sugars Total	14 g
Protein	21 g	43%
Vitamin C	58 mg	60%
Calcium Ca	353 mg	25%

Load More

	Amount per serving	Daily value percentage
Iron Fe	6.5 mg	35%
Vitamin D	0.3 µg	2%
Potassium K	1490 mg	30%
Vitamin E	5.5 mg	35%
B-Vitamins
Thiamin	0.5 mg	45%
Riboflavin	0.6 mg	50%
Niacin	11 mg	70%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	1.1 mg	60%
Folate (B9)	126 µg	30%
Vitamin B-12	0.1 µg	2%

By Innit Culinary Team