Butternut Squash Soup with Fresh Goat Cheese

Ingredients

• •10⅝ oz goat cheese
• •1 butternut squash
• •½ qt water
• •½ qt milk
• •1 tsp salt
• •¼ tsp pepper

Method

Adapted from foodista.com

1. 1Peel and remove seeds from the squash cut in large 2 inch pieces.
2. 2Place squash in heavy gauge sauce pot.
3. 3Cover with the milk and water.
4. 4Bring to a boil.
5. 5Simmer for 20 minutes until very tender.
6. 6Add 1 package Chavrie Goat Cheese Pyramid.
7. 7Bring back to a simmer.
8. 8Remove from the heat.
9. 9Carefully remove squash with a slotted spoon.
10. 10Place in blender.
11. 11Add enough of the cooking liquid to cover the squash puree in the blender.
12. 12Be very careful: you must leave the center cap of the blender off so you do not trap the steam (cover loosely with a towel).
13. 13Pour into a 1 gallon sauce pot and keep warm.
14. 14Reserve and repeat until all the squash has been pureed.
15. 15Adjust to desired consistency with the remaining cooking liquid.
16. 16Season with salt and pepper.
17. 17To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie Goat Cheese Pyramid garnish with fresh herbs.