Ingredients
1¼ cups squash, medium diced
5½ oz yellow onion, medium diced
4 oz celery stalks, medium diced
5 oz red apples, medium diced
6 oz sweet potatoes, or parsnips, medium diced
5 cups chicken broth
4 oz goat cheese
4 tbsp olive oil
⅛ tsp dried sage
¼ tsp ground nutmeg
¼ tsp ground cinnamon
3 tbsp unsalted butter
⅓ cup honey, or maple syrup
salt and ground black pepper
1 sprig parsley
Preparation
In a soup pot, heat olive oil and saute onion and celery until translucent.
Add the chicken broth, cinnamon, nutmeg, sage, squash, apples, and sweet potatoes or parsnips.
Simmer for 45 minutes or until the squash, apples, and parsnip are fork-tender.
Using a hand blender or food processor, puree the soup until smooth.
Add the goat cheese, butter, and honey or maple syrup and continue to blend until all are incorporated.
Adjust seasoning with salt and pepper to taste.
Ladle into a bowl, garnish with parsley, and serve!
