Butternut Squash Soup With Fresh Goat Cheese

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 2 (5 1/3 ounce) packages goat cheese, chavrie original pyramid (reserve 1 pkg. to garnish)
• 1 squash, butternut
• 1/2 quart water
• 1/2 quart milk

Recipe

• 1 peel and remove seeds from the squash.
• 2 cut in large 2 inch pieces.
• 3 place squash in heavy gauge sauce pot and cover with the milk and water.
• 4 bring to a boil and simmer for 20 minutes until very tender.
• 5 add 1 package chavrie® goat cheese pyramid and bring back to a simmer.
• 6 remove from the heat.
• 7 carefully remove squash with a slotted spoon and place in blender. add enough of the cooking liquid to cover the squash puree in the blender. be very careful: you must leave the center cap of the blender off so you do not trap the steam (cover loosely with a towel).
• 8 pour into a 1 gallon sauce pot and keep warm.
• 9 reserve and repeat until all the squash has been pureed.
• 10 adjust to desired consistency with the remaining cooking liquid. season with salt and pepper.
• 11 to serve, ladle the hot soup into the individual soup bowls and top with a dollop of chavrie® goat cheese pyramid garnish with fresh herbs.