Soup - Squash Soup with Goat Cheese and Chives

1 med (2 1/2 lbs.) butternut squash, halved lengthwise, seeds and fibers scooped out
3 1/2 cups chicken broth
1 1/2 t kosher salt, more to taste
Freshly ground pepper
3 ounces goat cheese
8 fresh chives or 2 scallions, green parts only, thinly sliced

Preheat oven to 400 degrees. Place squash on a baking sheet, cut side down, bake until very soft, about 1 hour. When cool enough to handle, scoop the flesh out and place in a food processor or blender. Process until pureed. Add chicken broth, s & p, process until smooth. Just before serving, scrape the soup into medium saucepan and place over medium heat until hot. Season with additional salt, if needed. Ladle into 4 bowls, crumble goat cheese into each. Garnish with chives and serve.