Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, butternut squash and goat cheese soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Posted By Savita Soups Sides American Healthy Winter Autumn. Tender and sweet roasted butternut squash with tangy goat cheese, aromatic thyme, little heat, and crunchy pumpkin seeds! Just bring the bread, my friends, because dinner is ready! While the soup is cooking, make the ginger cream.
Butternut squash and goat cheese soup is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Butternut squash and goat cheese soup is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut squash and goat cheese soup:
- Take 1 Butternut squash
- Make ready 1 Sweet potato
- Prepare 1 Yellow bell pepper
- Get few Celery stick
- Take 1/2 Onion
- Prepare 3-4 cloves garlic
- Get 2 tbsp Olive oil
- Get 250 gms Goat cheese
- Get 1 tsp Cumin powder
- Prepare to taste Salt & pepper
- Prepare 1 Lime juice (optional)
- Get as required Any other seasoning of your choice (optional)
Reserve and repeat until all the squash has been pureed. Adjust to desired consistency with the remaining cooking liquid. To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie® Goat Cheese Pyramid garnish with fresh herbs. Not usually a fan of butternut squash but I love goat cheese so I decided to try it out.
Instructions to make Butternut squash and goat cheese soup:
- Prep step: Preheat the oven to 180 degrees.
- Clean and chop all vegetables in similar sized chunks. Drizzle olive oil, salt, and cumin powder. Mix well to coat all vegetables with oil and bake until soft. (Vegetables should not change colour or caramelise)
- Once the vegetables are cooked, let them cool then blend to a fine puree. Add water or milk to bring it to your preferred consistency.
- Pour the puree into a pot and bring it to simmer. Add goat's cheese and adjust salt and pepper to your taste.
- You can add dried/fresh herbs of your choice. Sage is meant to pair best with flavour of butternut squash.
- Serve hot with a piece of crusty bread. Here I have used a piece of pretzel.
To serve, ladle the hot soup into the individual soup bowls and top with a dollop of Chavrie® Goat Cheese Pyramid garnish with fresh herbs. Not usually a fan of butternut squash but I love goat cheese so I decided to try it out. My grandpa always loads me up with butternut squash from the garden and now I have my go to dish to make it. The only thing I really do different is add a little heavy cream. Butternut Squash Soup with Bacon & Goat Cheese.
So that is going to wrap it up for this exceptional food butternut squash and goat cheese soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
