Roasted Butternut Squash Soup with Goat Cheese Recipe | ChefDeHome.com

Ingredients

• 1.5 lbs Butternut Squash, 1 average size Butternut squash, peeled and diced
• 3-4 Thyme, thyme sprigs
• 1 tbsp Olive Oil
• Salt and Black Pepper
• 1/2 Yellow Onion, peeled, rough chopped
• 2 Garlic, cloves, minced
• 1/2 Cup Goat Cheese
• 3-4 Thyme, fresh or frozen, thyme sprigs
• 1/3 Cup Pomegranates, seeds
• 2 Cup Vegetable Stock, low-sodium, or use water
• 1 tbsp Lemon, juice
• 1/4 tsp Red Pepper Flakes, use 1/2 tsp if you like little more heat
• 1/4 Cup Pumpkin Seeds, or papita seeds
• Salt and Black Pepper, as per taste