- 15 minutes
- 30 minutes
- Cook onion in butter until translucent. Add garlic, turmeric, sugar, butternut squash cubes and salt. Heat until cooked, gradually adding chicken broth. Simmer approximately 10 minutes. Do not boil.
- Add pepper, tasting until desired amount of pepper is achieved. Important: Let soup cool slightly before blending to avoid blender fiasco. Mix soup in blender in small batches until mixed well.
- Pour through strainer and place soup back on stove until sufficiently warm. Ladle soup into bowls and top each with a goat cheese medallion.
- Optional garnish: cook three pats of butter until brown. Add sage and cook until crispy. Garnish soup with fried sage or fresh chopped chives and serve immediately.