Butternut & Goat Cheese Soup


A warm autumn & winter soup.

1 butternut squash, peeled & chopped into 1-inch cubes


1 large onion, peeled & chopped

3 tablespoons fresh sage leaves, chopped + 6 sage leaves for garnish

2 celery stalks, chopped

4 cups vegetable or chicken stock

3 tablespoons butter, diced

2 tablespoons olive oil

? pure maple syrup

Salt & pepper to taste


In large stock pot, heat olive oil & saute onion and celery until translucent.  Add butternut squash and cover with a ¼-inch of vegetable or chicken stock.  Let simmer for 45 minutes or until the squash is fork tender.  Using a blender, puree the soup until it is smooth.  Add goat cheese, butter and maple syrup and continue to blend until all completely combined.  Season with salt & pepper.  Return the soup to heat and stir in chopped sage.  Ladle serve into a bowl and garnish with sage leaf.


*Try all our varieties for a different flair – like Chive & Cracked Pepper.

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