Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, butternut squash and goat cheese soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butternut squash and goat cheese soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Butternut squash and goat cheese soup is something which I have loved my whole life. They are nice and they look fantastic.
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! Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash and goat cheese soup using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash and goat cheese soup:
- Get 1 Butternut squash
- Take 1 Sweet potato
- Take 1 Yellow bell pepper
- Get few Celery stick
- Make ready 1/2 Onion
- Get 3-4 cloves garlic
- Get 2 tbsp Olive oil
- Make ready 250 gms Goat cheese
- Make ready 1 tsp Cumin powder
- Get to taste Salt & pepper
- Prepare 1 Lime juice (optional)
- Get as required Any other seasoning of your choice (optional)
Drizzle with browned butter; garnish with goat cheese and sage. When soup is simmering, stir in butternut squash and bring the mixture back up to a simmer. Remove soup from heat and blend with an immersion blender until smooth. Add goat cheese to soup and stir until cheese has melted.
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.
Remove soup from heat and blend with an immersion blender until smooth. Add goat cheese to soup and stir until cheese has melted. Add milk to soup and stir to combine. Preparing your Butternut Squash Soup with Roasted Garlic, Goat Cheese and Pepitas: -Start by roasting your garlic. Using a sharp knife, slice about ½-inch off the top of the head of garlic, so that all of the cloves are exposed.
So that is going to wrap it up for this special food butternut squash and goat cheese soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
