Squash Soup With Goat Cheese and Chives

• 1 medium butternut squash (about 2 1/2 pounds), halved lengthwise, seeds and fibers scooped out
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 1 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 3 ounces goat cheese
• 8 fresh chives or 2 scallions, green parts only, thinly sliced

1. Preheat the oven to 400 degrees.
2. Place the squash on a baking sheet, cut side down, and bake until very soft, about 1 hour.
3. When cool enough to handle, scoop the flesh out and place in a food processor or blender.
4. Process until pureed.
5. Add the chicken broth, salt and pepper.
6. Process until smooth.
7. Just before serving, scrape the soup into a medium saucepan and place over medium heat until hot.
8. Season with additional salt, if needed.
9. Ladle into 4 bowls and crumble goat cheese into each one.
10. Garnish with chives and serve.

butternut squash, chicken broth, kosher salt, freshly ground pepper, goat cheese, chives

Taken from cooking.nytimes.com/recipes/856 (may not work)