2 medium sized buttercup squash, peeled and cubed
1 large red onion, chopped
2 shallots, chopped
2 cloves garlic, minced
2 tbsp. butter
1 cup goat's milk or 3/4 cup cream
1 tbsp. sage, minced
Salt and pepper to taste

Over low heat sauté the shallot, onion, garlic and sage together in the butter until the onions begin to caramelize. Transfer the onion mixture to a large stock pot and add the squash. Fill the pot with water until it just barely covers the squash and boil until squash is soft. Let the soup cool and then puree it. Add the goat milk or cream and use salt and pepper to taste. 

Serves 8

 

 

 

 

 

 

 

 

 

 

 

 

 

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