Squash Soup With Goat Cheese and Chives

Ingredients

• 1 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeds and fibers scooped out
• 3 ½ cups chicken broth, homemade or low-sodium canned
• 1 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    253 calories; 7 grams fat; 3 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 16 grams protein; 11 milligrams cholesterol; 2350 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. 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.
2. 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.

1 hour