Squash sage and chestnut soup

Ingredients

• 1 tbsp. olive oil
• 2 onions, roughly chopped
• 2 garlic cloves, crushed
• 800 g skin-on butternut squash, deseeded (see GH Tip) and cut into 2.5cm pieces
• 2 medium carrots, peeled and roughly chopped
• 180 g pouch cooked chestnuts, we used Merchant Gourmet
• 2 sage sprigs
• 1 1/2 litres vegetable stock
• 2 tsp. olive oil
• small handful small sage leaves
• 100 g goats cheese log

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