Butternut & Goat Cheese Soup
A warm autumn & winter soup.
1 butternut squash, peeled & chopped into 1-inch cubes
4 ounces CRYSTAL BROOK FARM GOAT CHEESE*
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.