SQUASH SOUP WITH GOAT CHEESE AND CHIVES

Squash Soup With Goat Cheese and Chives image

Provided by Molly O'Neill

Time 1h

Yield 4 servings

Number Of Ingredients 6

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Ingredients

1 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeds and fibers scooped out
3 1/2 cups chicken broth, homemade or low-sodium canned
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
3 ounces goat cheese
8 fresh chives or 2 scallions, green parts only, thinly sliced

Steps:

Preheat the oven to 400 degrees. Place the squash on a baking sheet, cut side down, and bake until very soft, about 1 hour. When cool enough to handle, scoop the flesh out and place in a food processor or blender. Process until pureed. Add the chicken broth, salt and pepper. Process until smooth.
Just before serving, scrape the soup into a medium saucepan and place over medium heat until hot. Season with additional salt, if needed. Ladle into 4 bowls and crumble goat cheese into each one. Garnish with chives and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1118 milligrams, Sugar 9 grams