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Butternut Squash Soup

Julie, Table for Two
  • 45 minutes
  • Serves 6

INGREDIENTS

4 cups

butternut squash puree, (homemade or store-bought)

1

large onion, (diced)

2

carrots, (chopped)

2

stalks of celery, (chopped)

2 tbsp

fresh sage, (chopped)

3 cups

low-sodium chicken stock or vegetable broth

2 oz

goat cheese (crumbled)

Salt and pepper (to taste)