Butternut Squash and Ginger Soup with Goat Cheese Croutons 5 lbs Butternut squash (peeled and diced) 3 Large onoins (peeled and large dice) 1/2 cup Honey 1/2 cup Ginger (peeled and sliced)  Chicken stock (enough to just cover squash) 2 cups Cream 2  Bay leaves  Salt and pepper  For Croutons 2/3 cup Flour 3 tbs. Butter 5 oz Goat cheese

For Soup: In medium size stock pot sweat the onions and then add squash, chicken stock, ginger, bay leaves and simmer until squash is very tender. Add honey and season with salt and pepper. Reserve about 2 cups of liquid. Place the soup in a food processor and puree until smooth. Add cream and adjust the consistency with the reserved liquid. Goat Cheese Croutons: Mix flour, butter and goat cheese together and form into a log and refridgerate for at least an hour. Gut log into 1/4 inch slices, prick with a fork, brush with egg white lightly beaten and sprinkle with kosher salt. Place the croutons on a baking sheet and bake in the over 15 - 20 minutes at 375 degrees until lightly golden brown. Cool and serve.