Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut squash and goat cheese soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Butternut squash and goat cheese are blended together with Swanson® Chicken Broth in this tangy and slightly sweet warming soup. Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese.
Butternut squash and goat cheese soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Butternut squash and goat cheese soup is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut squash and goat cheese soup:
- Prepare 1 Butternut squash
- Take 1 Sweet potato
- Make ready 1 Yellow bell pepper
- Make ready few Celery stick
- Take 1/2 Onion
- Get 3-4 cloves garlic
- Make ready 2 tbsp Olive oil
- Get 250 gms Goat cheese
- Get 1 tsp Cumin powder
- Get to taste Salt & pepper
- Prepare 1 Lime juice (optional)
- Make ready as required Any other seasoning of your choice (optional)
Season with salt and freshly ground pepper to taste. Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. And this butternut squash purée fits right in. Combined with sage and goat cheese, it has a sweet, earthy flavor and a silky-smooth texture.
Steps 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.
Drain the pasta, toss with the squash, garlic, sage and. Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. This roasted butternut squash salad is a combination of roasted butternut squash, romaine lettuce, goat cheese, walnuts and sprouts. If you happened to purchase two butternut squash (and are looking for more butternut squash recipes) I highly recommend you whip up my Roasted Butternut. Toss until the cheese has melted and forms a creamy sauce.
So that is going to wrap it up with this exceptional food butternut squash and goat cheese soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
