In a pan, sauté the butter and onions over medium heat – Cook till translucent.
In a pan, sauté the butter and onions over medium heat – Cook till translucent.
Add the butternut squash & roasted red peppers – cook till thick.
Deglaze with the white wine.
Add the cinnamon, nutmeg & vegetable stock.
Season as needed.
In a bowl, place a quenelle of goat cheese, maple syrup & sunflower seeds.
Pour the soup over the top.