Butternut Squash Cream Soup with Goat Cheese

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October 8, 2015


2 lbs butternut squash

1 leek, white part only, diced( 1½ cup)

fresh sage leaves

2 cup vegetable broth

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

creamy goat cheese



1Preheat the oven to 250F.

2Cut the butternut squash in half and scoop out the seeds. Drizzle some olive oil on top and place 2 sage leaves on top of each half.

3Bake in the oven until the inside is soft and the top layer is slightly caramelized.

4Once cooked, scoop out the butternut squash.

5In a large sauté pan over medium heat sauté the leeks with 2 tablespoons olive oil until soft, about 5 minutes. Add the vegetable broth and let it simmer for another 10 minutes.

6Transfer the leek mixture and the cooked butternut squash to a Vitamix Blender.

7Secure the lid. Turn machine on High, 10 for 30 seconds or until the mixture is incredible smooth and creamy.

8Serve it with creamy goat cheese and sprinkle some nutmeg.


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