Risotto Soup With Roasted Butternut Squash And Goat Cheese

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Nutrition per serving    (USDA % daily values)
CAL
455
FAT
57%
CHOL
15%
SOD
10%

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Ingredients for 4 servings

2 tbsp. extra virgin olive oil

1 large onion, finely diced

2 cloves garlic, minced

1 cup white wine

1 butternut squash – peeled, diced, and cut into even cubes

1 cup Arborio rice

3 cups vegetable or chicken stock

2 cups water

5 sage leaves, chopped with extra smaller leaves for garnish

1 4oz piece of soft goat cheese

salt and fresh ground black pepper, to taste

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