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Roasted Butternut Squash Soup with Thyme & Goat Cheese
Ingredients
  • 1 large butternut squash, peeled, cleaned and cut into cubes
  • 1 white onion, chopped
  • 3 carrots, washed, peeled and chopped
  • 3 celery stalks, washed and chopped
  • 2 clove garlic, minced
  • 3 cup chicken stock
  • 1 small bunch of thyme stems
  • 2 bay leaves
  • 1 small piece of cheesecloth and butcher’s twine
  • Salt and black pepper, to taste
  • Olive oil
  • 5 oz goat cheese
  • 1 cup heavy cream
  • 1 teaspoon thyme leaves for garnish
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