Butternut Squash Sage Soup w/ Herbed Goat Cheese - Innit

Ingredients

4 Servings

Produce

  • Chives 2 Tbsp

  • Garlic Clove 5 cloves

  • Yellow Onion 1

  • Italian Parsley 2 Tbsp

  • Butternut Squash 1

  • Fresh Sage Leaf 1 1/2 bunches

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1/2 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 8 cups

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 1, peeled, deseeded, diced Butternut Squash
    • 1, diced Yellow Onion
    • 5 cloves, peeled Garlic Clove
    • 1 bunch, leaves, tender stems Fresh Sage Leaf
  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 Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/2 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 Leaf
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 510 kcal  
Total Fat 25.0 g 31%
Total Saturated Fat 11.0 g 54%
Unsaturated Fat 14 g  
Low Cholesterol 45 mg 15%
Low Sodium 850 mg 35%
Total Carbohydrate 54 g 20%
Fiber Total Dietary 9 g 33%
Sugars Total 14 g  
Protein 22 g 43%
Vitamin C 59 mg 70%
Calcium Ca 357 mg 25%
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By Innit Culinary Team