Ingredients:

3 butternut squash, cut in 1/2 lengthwise, seeded
¼ cup water
1 stick butter, unsalted
1 small stalk of celery, diced
½ of a carrot, diced
1 yellow onion, diced
2 cups chicken stock (substitute 2 cups vegetable stock for vegetarian option)
3 tbs. heavy cream
¼ cup hazelnuts, toasted and crushed
¼ cup goat cheese
2 tbsp. maple syrup
2 tsp. sage chopped
Kosher salt, to taste
White pepper, to taste

METHOD