Kabocha and Chèvre Winter Soup

Yield

1 Gallon

Time

2 Hours

Ingredients

• Butter
• Onion
• Carrot
• Celery
• Garlic cloves
• Kabocha squash
• Olive oil
• 8 ounce chevre cheese
• 4 cup chicken stock / Veg Stock
• salt and pepper
• Heavy Cream
• Thyme
• Olive oil
• Sage
• Sake or plum wine

Instructions

Roast squash with olive oil, thyme and sage, salt and pepper

• Cut all aromatics and saute in bottom of dutch oven
• Add roasted squash with out skins,

• Deglace with sake or plum wine, add stock and heavy Cream
• Simmer to 45 minutes, add Goat cheese, remove any leftover stems and puree with a hand blender

• Season to taste.

References

https://thegreekfoodie.com/red-kabocha-squash-soup-porcini-mushrooms/