I bestow you with yet another butternut squash recipe.
Because, #thisisfall, and I can’t get enough.
Butternut Squash/Carrot Soup
2 celery stalks, chopped
2 small yellow onion, diced
2 garlic cloves, smashed
1 medium butternut squash, peeled, seeded, and chopped
1 ½ cups carrots, peeled and chopped
1 tsp. red chile flakes
¼ cup dry white wine
4 cups chicken stock
goat cheese, for serving
sage leaves, for serving
Sweat all vegetables for 30 minutes; add red chile flakes; sweat 5 minutes more; deglaze with white wine; add stock; bring to boil; reduce to simmer; simmer 20 to 25 minutes; remove from heat; blend with immersion blender; serve with goat cheese and sage leaves.