Butternut Squash Soup with Fresh Goat Cheese

Steps

1. 1Peel and remove seeds from the squash cut in large 2 inch pieces.
2. 2Place squash in heavy gauge sauce pot and cover with the milk and water.
3. 3Bring to a boil and simmer for 20 minutes until very tender.
4. 4Add 1 package Chavrie Goat Cheese Pyramid and bring back to a simmer.
5. 5Remove from the heat.
6. 6Carefully remove squash with a slotted spoon and place in blender.
7. 7Add 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).
8. 8Pour into a 1 gallon sauce pot and keep warm.
9. 9Reserve and repeat until all the squash has been pureed.
10. 10Adjust to desired consistency with the remaining cooking liquid. Season with salt and pepper.
11. 11To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie Goat Cheese Pyramid garnish with fresh herbs.