4 Servings


  • Garlic Cloves 5

  • Yellow Onion 1

  • Fresh Sage Leaves 1 1/2 bunches

  • Butternut Squash 1

  • Fresh Chives 2 Tbsp

  • Italian Parsley 2 Tbsp


  • Kosher Salt 1 pinch

Dairy & Eggs

  • Soft Goat Cheese 1/4 lb

  • Heavy Cream 1/3 cup


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups


  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


  Amount per
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%
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By Innit Culinary Team