In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.
When vegetables are soft, throw in the chopped sage and stir around. Add in the chicken stock and the butternut squash puree.
Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.
Let mixture simmer for 25-30 minutes then serve.
Crumble goat cheese on top prior to serving, if desired.
Store in airtight container in the refrigerator for up to 7 days.