Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 6
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
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