serves 6
Chef Ashley Grant, ZD Wines

Directions:

1. In a medium size pot, sweat onion in a little oil. Add coriander and cook for 1 minute.
   
2. Add butternut squash, chicken stock, cream , and season with salt and pepper. Simmer over low heat until squash becomes tender. Strain squash and blend in blender until smooth, adding some of the cooking liquid until desired consistency.
   
3. Strain soup into pot, add cayenne and season to taste. If soup is still a little too thick, add a little milk.
   
4. For the croutons, cut on the bias and drizzle with olive oil and sprinkle with salt and pepper. Crumble a little goat cheese over each one and bake at 350º in oven until golden brown
   
5. Serve soup hot with one crouton floating on top and garnish
   

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