Butternut Squash Soup

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Ingredients:

1 medium size butternut squash, peeled and cubed
1 1/2 teaspoons corriander
2 cups chicken stock
1 small yellow onion , diced
1 cup cream
Milk, as needed
Salt and pepper
Dash of cayenne pepper

For croutons:

Day old baguette
Crumbled goat cheese
Olive oil
Salt and white pepper

Method:

1. In a medium size pot, saute onion in a little oil.
2. Add coriander and cook for 1 minute.
3. Add butternut squash, chicken stock, and season with salt and pepper.
4. Simmer over low heat until squash becomes tender.
5. In batches, process soup in a blender until smooth.
6, Add cream until desired consistency.
7. Pour soup back into pot, add cayenne and more salt and pepper if needed.
8. If soup is still a little too thick, add a little milk.

Croutons

1. Cut the baguette lenghtwise and drizzle the slices with olive oil and sprinkle with salt and pepper.
2. Crumble a little goat cheese over each one and bake at 350º until golden brown.
3. Serve soup hot with one crouton floating on top and garnish with a little chopped parsley if desired.