• 1 1/4 C. cut and peeled butternut squash
• 1 medium onion, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 small red apples, peeled and cut
• 1 large parsnip, peeled and cut
• 5 C. chicken broth
• 4 oz. soft goat cheese chevre
• 4 Tbs. olive oil
• 1 large sage leaf chopped or 1/8 tsp. dried sage
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 3 Tbs. butter
• 1/3 C. real maple syrup

In a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.