Buttercup Squash Soup
Serves 6 people
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

2 Lbs Butternut squash, peeled and seeded
2 leafs of sage
1 ½ liters low sodium chicken stock
½ cup heavy cream
1 carrot, cubed
¼ stock celery
½ onion, cubed
1 leek, chopped
Salt and pepper

3 oz. fresh goat cheese
¼ cup cream, whipped
¼ cup smoked and chopped almonds

Steps:
Cut squash in cubes and tosses them in a little bit of oil.
Roast the squash in the oven at 350 degrees until tender
Put carrots, onions, celery and sage into bottom-heavy pot with ½ TBSP salt
Add squash and the chicken stock
Cook for 45 minutes at medium low heat
Blend to smooth texture and return to pot
Add heavy cream to taste
To garnish, whisk the goat cheese and fold in the whipped cream
Season with salt and pepper
Use this as garnish on top of soup and then sprinkle the almonds on top
Enjoy!