Butternut Squash Soup With Fresh Goat Cheese

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (5 1/3 ounce) packages goat cheese, Chavrie Original Pyramid (reserve 1 pkg. to garnish)
  • 1
    squash, butternut
  • 12
    quart water
  • 12
    quart milk
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DIRECTIONS

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