Butternut Squash Soup with Fresh Goat Cheese
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.
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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!
Yield:
6 Servings
Added:
Thursday, October 20, 2011 - 11:52am
