Butternut Squash Soup
INGREDIENTS
| 2 lbs | Butternut squash, cubed |
| 3 T | Olive Oil |
| 1 tsp | Thyme |
| 1 tsp | Rosemary |
| ½ tsp | Cinnamon |
| ½ tsp | Clove |
| 2 T | Cinnamon-Pear Balsamic Vinegar |
| 32 oz | Chicken stock |
| 1 Pint | Heavy Cream |
| garnish | Goat Cheese |
Directions
Preheat oven to 400 degrees. In a large baking dish coat squash with oil and season with salt, pepper, rosemary, thyme, clove, and vinegar.
Bake for 40 minutes total. (Bake for 20 minutes then turn ingredients and bake for remaining 20 minutes.)
In a blender, add a small of chicken stock and squash, blend until smooth. Transfer to large soup pot. Repeat until all the squash is blended. Add chicken stock and heavy cream. Thoroughly combine and gently heat. Garnish with crumbled goat cheese.