Roasted Squash/Pumpkin Soup with Goat Cheese

This is a great and easy recipe from my friend Alicia. Perfect for all of those who get lots of pumpkins and squashes with their CSA shares.

1. Cut one medium pumpkin in quarters and remove the seeds.
2. Rub the pumpkin quarters with a mixture of olive oil and minced garlic. Add salt fresh ground pepper and little bit of sugar (optional.)
3. Place the pumpkin in a 500 oven for about 30 min or until is cooked.
4. Remove the skin and discard. Put the pumpkin in a blender and mix with about two cups of chicken, or vegetable broth. (You can control the texture of the soup by reducing or increasing the amount of broth)
5. Serve with little pieces of goat cheese and parsley (optional.)