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)