Butternut Squash Soup with Fresh Goat Cheese
By: Corrinne
Published: Thursday, October 20, 2011 - 11:52am

Ingredients




2 5.3 oz. Chavrie® Goat Cheese Pyramid, Original (reserve 1 pkg. to garnish)
1 butternut squash
½ qt. water
½ qt. milk

Preparation

1 Peel and remove seeds from the squash cut in large 2 inch pieces. 2 Place squash in heavy gauge sauce pot and cover with the milk and water. 3 Bring to a boil and simmer for 20 minutes until very tender. 4 Add 1 package Chavrie® Goat Cheese Pyramid and bring back to a simmer. 5 Remove from the heat. 6 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). 7 Pour into a 1 gallon sauce pot and keep warm. 8 Reserve and repeat until all the squash has been pureed. 9 Adjust to desired consistency with the remaining cooking liquid. Season with salt and pepper. 10 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.

About

Just in time for fall – a creamy soup that perfectly combines butternut squash with fresh goat cheese for a deliciously warming meal. The vibrant color adds a beautiful hue to any table!