Angie's Spicy Butternut Squash Soup

IngredientsOlive oil
1 onion, chopped
3 medium carrots. chopped
3 cloves garlic, minced
1 seeded, chopped jalapeño
1 peeled & cored, chopped apple
3 pounds frozen butternut squash chunks
8 cups chicken stock
Salt & pepper
~1/2 cup chopped fresh sage (1/4 cup for topping)
¾ cup heavy whipping cream

Directions
Roast the squash with olive oil (~40 minutes at 400 degrees)
While the squash is roasting, In a large soup pot, sauté the onions until translucent, add the carrots, garlic, jalapeño, and apples
Add the chicken stock to the pot and the squash when roasted
Cook until all ingredients are soft

Puree with immersion blender
Add heavy whipping cream
Top with crispy fried sage leaves and a dollop of goat cheese