Squash Soup With Goat Cheese and Chives

Name: Squash Soup With Goat Cheese and Chives
Total time: 1 h
Yield: 4 servings
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

By Molly O'Neill

Total Time: 1 hour
Rating: 4(35)
Comments: Read comments

Featured in: Anne's Mountain Range

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1medium butternut squash (about 2½ pounds), halved lengthwise, seeds and fibers scooped out
3½cups chicken broth, homemade or low-sodium canned
1½teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
3ounces goat cheese
8fresh chives or 2 scallions, green parts only, thinly sliced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 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.
Step 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.