Butternut Squash Soup


Serves 4


2 Butternut squash cut in half and seeds removed

1 Cup of Yellow Onion, peeled and chopped

1/2 cup of chopped garlic

32 ounces of organic vegetable stock

1 ounce of goat cheese

3 ounces of olive oil

1 ounce of sun dried tomatoes, softened and minced

2 ounces of white wine

1 lemon

Salt to taste

Pepper to taste


Set oven to 375 degrees. Score butternut squash, brush with olive oil and salt and pepper. Cook the butternut squash in the over until tender, about 25 minutes. Remove Squash from the oven, let cool and remove flesh from the skin. In a 3 quart stock pot add remaining olive oil. Let the oil get hot and add the onion. Cook and and stir for 2 minutes and add the garlic. Cook another two minutes and deglaze with white wine. Next add the stock and the butternut squash. Bring to a boil and lower heat to simmer. Cook for 15 minutes, remove from flame,and puree the soup with a hand blender. Put the soup back on the flame and cook for 15 minutes, add salt, pepper and fresh squeezed lemon to taste. Garnish with goat cheese and sun dried tomatoes.